A steaming bowl of Chicken Tortilla Soup isn’t just comfort food – it’s a celebration in every spoonful! Growing up in a Mexican-American household, this soup was our go-to remedy for everything from cold winter nights to summer gatherings. According to a recent survey by Mexican Food Journal, it ranks among the top 5 most-ordered soups in authentic Mexican restaurants across the United States.
| Ingredient | Amount |
|---|---|
| Chicken Breast | 8 oz |
| Chicken Broth | 2 cups |
| Diced Tomatoes | 7 oz |
| Corn Tortillas | 2 |
| Seasonings Mix | 1 tbsp |
| Ingredient | Amount |
|---|---|
| Chicken Breast | 1 lb |
| Chicken Broth | 4 cups |
| Diced Tomatoes | 14 oz |
| Corn Tortillas | 4 |
| Seasonings Mix | 2 tbsp |
| Ingredient | Amount |
|---|---|
| Chicken Breast | 2 lbs |
| Chicken Broth | 8 cups |
| Diced Tomatoes | 28 oz |
| Corn Tortillas | 8 |
| Seasonings Mix | 4 tbsp |
| Nutrient | Amount |
|---|---|
| Calories | 325 |
| Protein | 28g |
| Carbohydrates | 32g |
| Fiber | 6g |
| Fat | 12g |
Yes! In fact, it tastes even better the next day. Store the soup separate from the tortilla strips and toppings.
Start with less jalapeño and add more to taste. You can always add heat, but you can’t take it away!
Absolutely! It’s a great time-saver. Just shred and add it near the end of cooking.
The soup keeps for 5 days in the fridge or 3 months in the freezer. Store tortilla strips separately in an airtight container.
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