DIY Chicken Tortilla Soup
With the stock, protein, starch and toppings all offered separately this DIY Chicken Tortilla Soup was made for serving a crowd!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
- 2 pounds boneless skinless chicken breast halves 4-6 breast pieces
- 3 tablespoons canola oil divided into 1 T and 2 T portions
- 1 medium white onion chopped
- 4 large garlic cloves minced
- 3 tablespoons mild chili powder
- 2 teaspoons ground cumin
- 14 ounces canned tomato sauce about 1 ½ cups
- 8 cups Swanson® Chicken Broth 2 32 ounce containers
- 1 small lime juiced
- 5 cups tortilla strips
- Shredded lettuce
- diced tomatoes
- red onions
In a large saucepan or dutch oven over medium-high heat, add 1 tablespoon oil and heat until hot and shimmering.
Add chicken breasts and cook until browned, about 2 minutes per side. Remove chicken and reduce heat to medium.
Add remaining 2 tablespoons oil, onion, garlic, chili powder and cumin. Cook until soft, about 3 minutes.
Add tomato puree and cook while stirring, about 1 minute, being careful not to burn. Stir in chicken broth and add chicken breasts back to the liquid along with any accumulated juices. Bring to a simmer and cook until chicken reaches 165 degrees Fahrenheit. Remove chicken all allow to cool, then shred with two forks or cut into slices.
Add the juice of 1 lime to the broth and season to taste with salt and pepper. Then serve broth with chicken and tortilla strips (and any garnishes) on the side.
Calories: 320kcal | Carbohydrates: 19g | Protein: 30g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 575mg | Potassium: 888mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1145IU | Vitamin C: 8.7mg | Calcium: 45mg | Iron: 2.4mg