How to Make Chicken Tortilla Soup with Salsa - A Step-by-Step Guide

Chicken tortilla soup is a delightful Tex-Mex dish that warms you from the inside out. It's a versatile and comforting soup that can be enjoyed on its own, as an appetizer, or as a main course. With its blend of flavors and textures, this soup is a crowd-pleaser that will quickly become a favorite in your household.

This recipe for chicken tortilla soup with salsa adds a zesty and flavorful twist to the traditional dish. The addition of salsa brings a tangy and spicy element to the so...

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Ingredients

  • ½ teaspoon olive oil
  • 2 skinless, boneless chicken breasts, cut into cubes
  • ½ teaspoon minced garlic
  • ¼ teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1 cup chunky salsa
  • 1 tablespoon lemon juice
  • ½ teaspoon chili powder
  • 8 ounces corn tortilla chips
  • ½ cup shredded Monterey Jack cheese (Optional)
  • 1/2 cup sour cream (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 4

  • Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.
  • Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.
  • Nutrition

    467 cal.

    • Total Fat: 16g
    • Saturated Fat: 2g
    • Cholesterol: 56mg
    • Sodium: 1542mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 27g
    • Vitamin C: 7mg
    • Calcium: 114mg
    • Iron: 2mg
    • Potassium: 665mg