Chicken Tortilla Soup

Recipe Categories: All Recipes | Poultry Entrees | Soup | Chicken | Tailgating

Prep time: 20 min

Cook time: 20 min

Serves: 6 to 8

The satisfying flavors of Mexican cooking make for a tasty, perfectly salty soup. This recipe calls for a simple saute of veggies and chicken and a tasty broth tinged with chipotle peppers and cilantro.

Featured Omaha Steaks Product

Boneless Chicken Breasts

4 breasts | 1 lb. pkg.

Quick View

Ingredients

1 Tbsp. canola Oil
2 cups white onion, chopped
2 tsp. garlic, chopped
1-1/2 tsp. chipotle base
4 cups tomato, chopped
2 Tbsp. cilantro, chopped
6 cups chicken broth
1/2 cup tomato paste
1/2 tsp. black pepper
2 tsp. sea salt
2 Tbsp. lime juice
4 ea. Omaha Steaks Chicken Breasts, cooked and sliced
3 cups tortilla chips
1/2 cup grated Cheddar cheese
1/4 cup sour cream

Preparation

Heat oil and saute garlic and onions until soft.
Add chipotle and tomatoes and saute for 5 minutes over medium heat. Add cilantro, chicken broth, tomato paste, sea salt and pepper.
Bring to a boil, reduce and simmer 10 minutes. Remove from stove.
Add fresh lime juice. Let cool and puree in blender.
Place in sauce pot with sliced chicken breast and bring back to a boil.
Ladle into soup bowls and top each with some crushed tortilla chips, grated cheddar cheese and sour cream.