Healthy Chicken Tortilla Soup Recipe

5 from 2 votes

This Healthy Chicken Tortilla Soup Recipe is delicious, hearty, rustic and just perfect anytime. Made with chicken, poblano peppers, jalapenos, garlic, potatoes, corn, cilantro, topped with avocado and tortilla strips. Awesomely, total comfort food

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Main Course, Soup

Cuisine: Mexican

Servings:

Calories: 238kcal

Author: Catherine Arena

Ingredients

2 chicken breasts boiled and shredded
1 large poblano stemmed, seeds removed and chopped
1 onion chopped
1 serrano or jalapeño chopped
5 garlic cloves
6 Cups chicken stock
2-4 potatoes peeled and cubed
1 can of corn drained
1 bunch fresh cilantro
1 ½ Teaspoons cumin
salt and pepper
corn tortillas
1 lime
1-2 tablespoon avocados cut in half, remove pit and cube
oil

Instructions

Boil chicken breasts for 15 minutes. Let cool for a few minutes.Shred chicken with two forks.
In a large pot over medium high heat add chopped poblano pepper and onion. Cook for a few minutes or until onion is translucent.Add jalapeno or serrano pepper and minced garlic. Cook for 2 minutes.
Transfer mixture to a blender. Set aside.

For the Soup Part 1

Add 5 cups of the chicken stock to the pot and add the chicken, cubed potatoes and corn. Simmer for 20-25 or until the potatoes are fork tender.

For Tortilla Strips

Cut a few corn tortillas into strips.
Add a few drops of oil to a skillet over medium heat. Fry tortilla strips for a few seconds and drain on paper towels. Set aside.

For the Soup Part 2

Add one cup of the chicken stock, the cilantro and lime juice to the blender with the pepper, onion and garlic mixture. Blend all until smooth.
Add mixture to the pot of soup and stir all together. Taste and season with salt and pepper. Cook for another 5 minutes.
Serve soup and garnish with tortilla strips and avocado cubes.Enjoy!

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