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How to make our Best Chicken Tortilla Soup Recipe
Southwest Chicken Soup loaded with Chicken, hominy and tortilla strips in an ancho chile sauce.
Course Main Course, Soup
Cuisine Mexican, Southwestern
Keyword Best Chicken Tortilla Soup Recipe, Southwestern Soup, Spicy Soups
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 4
Calories 310 kcal
Author Evelyn
Put ancho chiles into a bowl and cover with boiling water, let set for 30 minutes. Remove stems and seeds and chop.
Meanwhile, place chicken breasts in water over medium-high heat and boil until done, remove and shred with two forks
Heat oil in a dutch oven, add onions, jalapenos, ancho chiles and cook until soft. Add garlic and cook for 1 minute.
Add tomatoes, tomato paste and chicken broth and heat
Add cumin and chicken broth base, and salt and bring to boil
Add shredded chicken and hominy and allow to simmer on low for 30 minutes, add cilantro
Meanwhile, cut tortillas into strips using a sharp pizza cutter Heat oven to 400 degrees. Place tortilla strips on baking sheet and spray with cooking spray. Bake until just brown and crisp approximately 5-6 minutes
Serve soup topped with strips of tortillas, feta cheese and Mexican oregano or more cilantro to taste
Calories: 310 kcal | Carbohydrates: 23 g | Protein: 29 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 72 mg | Sodium: 1773 mg | Potassium: 1146 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 4823 IU | Vitamin C: 42 mg | Calcium: 65 mg | Iron: 3 mg