Ingredients:
- 1 pound boneless, skinless chicken breasts or turkey, cooked and shredded
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 can (4 ounces) chopped green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 6 cups chicken or turkey broth
- Salt and pepper to taste
- 1 cup frozen corn kernels
- 1 can (15 ounces) black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Tortilla strips, avocado slices, shredded cheese, and sour cream for serving
How to Make Authentic Chicken or Turkey Tortilla Soup:
- In a large pot, sauté the chopped onion in a bit of oil until softened. Add minced garlic and cook for an additional minute.
- Add the shredded chicken or turkey to the pot, followed by diced tomatoes, diced tomatoes with green chilies, chopped green chilies, ground cumin, chili powder, and smoked paprika. Stir to combine.
- Pour in the chicken or turkey broth, season with salt and pepper, and bring the soup to a simmer. Let it cook for about 15-20 minutes to allow the flavors to meld.
- Add the frozen corn, black beans, chopped cilantro, and lime juice. Stir well and let the soup simmer for an additional 10 minutes.
- Adjust the seasoning if necessary.
- Serve the soup hot, garnished with tortilla strips, avocado slices, shredded cheese, and a dollop of sour cream.
What Can I Serve with Chicken or Turkey Tortilla Soup?
This flavorful soup pairs well with:
- Warm tortillas or crusty bread
- Fresh salsa or pico de gallo
- Sliced jalapeños for extra heat
- A side of rice or quinoa
How Long Does Chicken or Turkey Tortilla Soup Last in the Fridge or Freezer?
- Fridge: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Freeze in airtight containers for up to 2-3 months. Thaw in the refrigerator before reheating.
Enjoy this delicious and comforting Chicken or Turkey Tortilla Soup!
Spicy Chicken Tortilla Soup
4
servings30
minutes40
minutesIngredients
1 lb boneless, skinless chicken breasts, cooked and shredded
1 finely chopped onion
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
1 can (10 oz) diced tomatoes with green chilies, undrained
1 can (4 oz) chopped green chilies
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste for spice level)
6 cups chicken broth
Salt and pepper to taste
1 cup frozen corn kernels
1 can (15 oz) black beans, drained and rinsed
1/4 cup chopped fresh cilantro
Juice of 1 lime
Tortilla strips, avocado slices, shredded cheese, and sour cream for serving
Directions
- Instructions:
1- In a large pot, sauté the finely chopped onion in a bit of oil until softened. Add minced garlic and cook for an additional minute.
2- Add the shredded chicken, diced tomatoes, diced tomatoes with green chilies, chopped green chilies, ground cumin, chili powder, smoked paprika, and cayenne pepper to the pot. Stir to combine.
3-Pour in the chicken broth, season with salt and pepper, and bring the soup to a simmer. Allow it to cook for about 15-20 minutes to let the flavors meld.
4– Add the frozen corn, black beans, chopped cilantro, and lime juice. Stir well and let the soup simmer for an additional 10 minutes.
5-Adjust the seasoning and spice level if necessary.
6-Serve the Mexican Spicy Chicken Tortilla Soup hot, garnished with tortilla strips, avocado slices, shredded cheese, and a dollop of sour cream.
Notes
- (Note: Nutritional information may vary based on specific ingredient brands and quantities used. Adjust quantities based on specific nutritional requirements or dietary preferences.)
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