Chicken Tortilla Soup Recipe

By The American Heart Association

This beloved soup is enhanced with a sprinkle of diced avocado, thinly sliced red bell pepper, and crunchy tortilla strips, providing both color and texture.

Servings: 4 | Serving Size: 1 1/2 cups

Ingredients:

1 pound boneless, skinless chicken breast (fat trimmed, cut into 1/2-inch cubes)
2 cups frozen whole kernel corn (thawed)
2 cups fat-free, no-salt-added chicken broth
14.5 ounces canned diced tomatoes (no salt added, undrained)
1/4 cup finely chopped onion
1 teaspoon sugar
1 teaspoon ancho chili powder
2 medium cloves of garlic (minced)
1/4 teaspoon salt
2 corn tortillas (6 inches each, cut into 1/4-inch strips, plus)
1 additional corn tortilla (6 inches, torn into pieces)
2 to 4 tablespoons fresh cilantro, chopped
1/4 cup diced avocado
1/4 medium red bell pepper (cut into thin strips)

Directions:

In a 3 to 4 1/2-quart round or oval slow cooker, combine the chicken, corn, broth, undrained tomatoes, onion, sugar, ancho chili powder, garlic, and salt. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, keeping it covered.
Preheat your oven to 350 degrees F.
Arrange the tortilla strips on a baking sheet in a single layer. Bake for 8 to 10 minutes until they are crisp. Remove from the oven and let them cool on a wire rack for about 15 minutes. Once cooled, store them in an airtight container for later use.
When the soup finishes cooking, take 1 cup of it and place it in a food processor or blender. Add the torn tortilla pieces, allowing the mixture to sit for 1 minute to soften. Blend until smooth and then mix this back into the soup. Stir in the cilantro.
Serve the soup in bowls, garnishing with avocado, bell pepper, and the baked tortilla strips.

Quick Tips:

Cooking Tip: By blending some of the soup with the tortilla pieces, the final dish has a richer texture and a better distribution of tortilla flavor.

Nutritional Information:

Calories: 292 Per Serving