I’ve been making this recipe in one form or another with no exact recipe for years. It is actually a recipe that I remember making for college for Michael and being so nervous to make. Now it is one of my go-to quick dinners.
I can’t stress enough how much I encourage you to make this recipe your own. In fact, I would love to know how you adjust in the comments. Not only is this a quick meal, but it is filling and satisfying. Serve it alone or with a hearty salad.
I offered you the option to bake chicken breasts, but you could easily use chicken thighs, a whole chicken or chicken quarters. Cook whatever you have, pick up a rotisserie chicken at the store or pull some leftover pulled chicken out of the freezer. Whatever you’ve got it is great.
The soup itself has some simple veggies, a simple broth and some flavorful seasonings. Chopping the onion and peppers will be the most labor-intensive part of this dish and you’ll have dinner in no time flat.
The tortillas are an incredibly important part of this dish. Allowing the corn tortillas to simmer in the broth is what turns this into a thick and hearty soup.
Dish this up warm and top with whatever you have on hand! I love to offer all the extras as a “toppings bar” if we are having people over for dinner. Serve with a large salad and you have a new staple meal.
I hope you will love this dish! It is great for:
Quick Dinner
Packing up and gifting to a loved one
Entertaining on a whim
Leftovers, since it is very freezer friendly
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #eternalhostess on Instagram.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
SERVINGS | 6
Ingredients
Chicken
- 3 Chicken Breasts
- olive oil (to coat)
- ground cumin
- chili powder
- 1 clove garlic (minced)
- salt and pepper
Soup
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 red pepper (diced)
- 1 green pepper (diced)
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1.5 tsp Salt
- ground pepper (to taste)
- 14 oz Canned Tomatoes (Fire Roasted or Plain Diced)
- 4 oz diced green chilies
- 2 tsp Tomato Paste
- 32 oz chicken broth
- 10 corn tortillas (cut into strips)
Optional Add-Ins
- 14oz Black Beans (drained and rinsed )
- 1 cup corn
Instructions
Chicken
- Preheat oven to 400 degrees. Coat chicken in olive oil and garlic. Sprinkle cumin and chili powder, to taste over the chicken breasts. spices and garlic.
- Cook for 12-15 minutes, or until chicken reaches an internal temperature of 165 degrees.
- Allow to cool. Shred. Set aside. **See Note Below**
Soup
- Heat large pot over medium heat. Add olive oil, onions, bell peppers, garlic, cumin, chili powder, salt and pepper.
- Saute about 5 minutes, stirring frequently, until vegetables have softened.
- Add tomato paste. Mix into vegetables.
- Add tomatoes, diced chilis, broth, and chicken. Increase heat to high and bring to a boil
- Once boiling, reduce heat to simmer and add tortillas. This is also the right time to add corn/beans, if using.
- Simmer for 10 minutes to allow tortillas to break down and thicken soup.
Notes
Toppings Ideas::
Avocado, sour cream, cheddar cheese, tortilla chips, additional corn tortilla slices, cilantro
**This is also a great recipe to use a rotisserie chicken for or leftover pulled chicken from the freezer. **
Nutrition
Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 2mg | Iron: 0.1mg
Whipped this one up at home?I want to see! Mention @eternalhostess or tag #theeternalhostess!
