Publix Aprons

Chicken Tortilla Soup

Chicken Tortilla Soup
Servings:
8
Total Time:
1 hour
Active Time:
25 minutes

Ingredients

1 large sweet onion, coarsely chopped
4 cloves fresh garlic, coarsely chopped
1/4 bunch fresh cilantro, coarsely chopped
2 medium jalapeño peppers, coarsely chopped
2 limes, for juice
1 cup tortilla chips, coarsely crushed
1 lb chicken tenderloins
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
2 (14.5-oz) cans diced tomatoes, undrained
4 cups chicken broth (or stock)
2 teaspoons Worcestershire sauce
1/2 cup white rice
8 tablespoons sour cream
8 tablespoons shredded Mexican blend cheese

Prep

  • Chop onion, garlic (2 teaspoons), cilantro (1/4 cup), and jalapeños (removing seeds, if desired).
  • Squeeze limes for juice (2 tablespoons). Crush chips.

Steps

  1. Preheat large stockpot on medium-high 2–3 minutes. Season chicken with salt and pepper. Place oil and chicken in pot; cook 2–3 minutes on each side or until browned. Remove chicken from pot.
  2. Add onions, jalapeños, garlic, oregano, and cumin to same pot; cook 4–5 minutes, stirring occasionally, or until vegetables are tender. Cut chicken into bite-size pieces and return to pot. Stir in tomatoes, stock, Worcestershire, and lime juice; bring to a boil, then reduce heat to low.
  3. Cover and simmer 10 minutes. Stir in rice; re-cover and simmer 20 more minutes and until chicken is 165°F. Serve soup topped with sour cream, cheese, cilantro, and chips. (Makes 8 servings).

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Nutritional Information

CALORIES (per 1/8 recipe) 250kcal; FAT 10.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 680mg; CARB 21g; FIBER 1.00g; SUGARS 4g; PROTEIN 16g; CALC 8%; VIT A 0%; VIT C 0%; IRON 10%

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