← Back to Search Results
sauteeing Mexican
Chicken Tortilla Soup Recipe-12422

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ingredients

  • 1 ½ pounds boneless, skinless chicken breast 
  • 1 cup chopped onion
  • 6 garlic cloves, minced
  • 1 tablespoon Canola oil

  • 8 cups reduced-sodium canned chicken broth

  • 2 teaspoons cumin
  • 2 teaspoons chilli powder
  • 1 cup drained canned hominy

  • 2 dried Ancho chillies, stemmed, seeded and coarsely chopped 

  • 16 ounces fresh or frozen white corn
  • 1 (10-ounce) can diced tomatoes with green chilies
  • Corn tortilla chips
  • 1 1/2 cups cheddar cheese

Directions

In a saucepan, combine chicken breasts and water. Bring to gentle simmer and cook just until set in center. 

Meanwhile, in a medium skillet over medium heat, combine onion, garlic and oil; Add the cumin and chili powder and cook, stirring, until onions are tender. Set aside.

Transfer cooked chicken to plate to cool. Strain cooking liquid into another saucepan. Add canned broth, drained hominy, and ancho chiles to cooking liquid and bring to simmer. Add corn and cook for 5 minutes. Add tomatoes and reserved onion mixture and cook until heated through.

In each soup bowl, arrange some tortilla chips. Shred cooled chicken and divide among bowls. Ladle hot soup over chips and chicken; top with grated cheese.


© 2015 Jon Ashton

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

489kcal (24%)
253mg (25%)
14mg (23%)
120mcg RAE (4%)
1115mg
95mg
43g
12g
3g
36g
111mg (37%)
1031mg (43%)
8g (41%)
20g (31%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
flavor Flavor
by Rocco DiSpirito
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
west-coast-cooking West Coast Cooking
by Greg Atkinson
good-to-the-grain Good to the Grain
by Kim Boyce
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?