Total Time
1hr
Prep 15 mins
Cook 45 mins

I got this recipe by eyeballing an HEB soup kit. All of the measurements are negotiable, depending on your personal tastes; I add different amounts of veggies each time depending on my mood/cravings. This also freezes well, which really helps out for a quick but healthy meal on short notice! I always use fresh veggies; they come out better.

Ingredients Nutrition

Directions

  1. De-skin and boil the chicken breasts. You can use 10 cups of water if you want to save the chicken stock for the soup, but I usually drain it and continue the recipe with fresh water.
  2. Chop an de-seed bell pepper, onion, and sorranos. Slice corn off of cobb, and mince or chop the garlic. Saute these veggies with the olive oil for 5 minutes.
  3. Add veggies to the chicken, water, chili powder, salt, and pepper.
  4. Saute the roma tomatos for 5 minutes and add to the soup.
  5. Boil the soup for 15 minutes.
  6. Add the lime juice and cilantro and serve. On top of each bowl, add 1/2 oz. cheese and a few tortilla chips.
  7. If you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.

Reviews

(1)
Most Helpful

The chili powder and 2 T of black pepper were over-powering for me, and are Much higher than other chicken tortilla soups on this site; I recommend that the chef work on the measurements. I had cooked bone-in chicken breasts in the pressure cooker with chicken broth, and had added more chicken broth to make the 8 cups. When I reheated the next day, I added about 1/4 cup heavy cream per serving to mellow out the soup somewhat. Made for Spring 2014 Pick A Chef.

KateL April 28, 2014

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