Tortilla Soup Recipe Print
Quick, Easy and Delicious Mexican-Inspired Soup
Do you have a favourite soup? Mexican chicken tortilla soup is one of mine. I love that it has a variety of fresh ingredients and that it comes together quickly on a weeknight – especially if you already have leftover chicken! Or, you can omit the chicken and use vegetable broth and beans to adapt this for a vegetarian soup.
What You Need:
1 Onion, thinly sliced
2 Garlic cloves, minced
2 Chicken breasts, diced
1 can chopped stewed tomatoes
1 tsp cumin
1/2 Lime, juiced
2 tbsp masa (corn flour) or finely crushed tortilla chips mixed with 1/4 cup water to form a paste
4 cups chicken or vegetable broth.
Fresh Cilantro, Avocado & Tortilla Chips for garnish (optional)
How You Prepare:
In a pot, saute the onion until translucent, then add the garlic for about 30 seconds. Add the cumin and chicken breasts and saute until browned, but not cooked through. Add the canned tomatoes, vegetable broth and masa. Bring to a simmer for 20 minutes. Add lime juice at the end.Serve topped with avocado, sour cream, cilantro, tortilla chips and a squeeze of lime.
Per serving of tortilla soup based on 4 servings with 1/4 avocado, 1 tbsp sour cream and 100 grams tortilla chips
32 g Carbohydrates
23 g Protein
11.6 g Fat
4.5 g Fibre
We hope you enjoy this recipe for tortilla soup! You can also give some of these other soup recipes a try:
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