Chicken Tortilla Soup
A hearty and flavorful Mexican-inspired soup featuring tender shredded chicken, vegetables, and aromatic spices, topped with crispy tortilla strips and fresh cilantro.
Ingredients
- 3 piecesboneless chicken breasts
- 4 cupslow-sodium chicken broth
- 1 piecediced medium onion
- 3 clovesminced fresh garlic
- 1 candiced tomatoes with green chilies
- 1 cupcorn kernels
- ½ cupchopped fresh cilantro
- 1 cuptortilla strips
- 1 teaspoonground cumin
Directions
- 1
– In large pot over medium heat, combine chicken breasts and chicken broth. Bring to simmer and cook 15 minutes until chicken reaches 165°F internal temperature.
- 2
– Remove chicken from pot and shred using two forks. Set aside shredded chicken, keeping broth in pot.
- 3
– In same pot with broth, sauté diced onion and minced garlic until translucent, about 5 minutes.
- 4
– Stir in shredded chicken, canned tomatoes, corn kernels, salt, pepper, and cumin. Mix thoroughly.
- 5
– Let soup simmer additional 10 minutes to meld flavors and heat through completely.
- 6
– Serve hot in bowls topped with crispy tortilla strips and fresh cilantro.