Super Easy Chicken Tortilla Soup
This almost sounds too easy, but it's got all the flavors I like in one place
This almost sounds too easy, but it's got all the flavors I like in one place
- Carbohydrate 20.971 g
- Cholesterol 64.96 mg
- Fat 2.34765 g
- Fiber 3.48750001311302 g
- Protein 30.4246 g
- Saturated Fat 0.558405 g
- Serving Size 1 1 Serving (390g)
- Sodium 1079.65 mg
- Sugar 17.483499986887 g
- Trans Fat 0.40423 g
- Calories 219 calories
Step-by-step
- Place all ingredients in a stockpot and simmer for 30 minutes.
- Serve with tortilla chips and additional shredded cheese.
Chunky salsa carries the primary load of this recipe, supplying both the liquid base and the foundational aromatics like tomatoes, onions, and peppers in a single addition. Controlling how those components interact relies entirely on proper heat management during the simmer phase.
- Simmer the stockpot contents over medium-low heat, maintaining a gentle bubble rather than a rolling boil to prevent dairy separation.
- Boil the boneless skinless chicken breasts for 15 minutes before chopping them into bite-sized pieces.
- Drain the canned corn thoroughly through a fine-mesh strainer to remove excess canning liquid before adding it to the pot.
- Whisk the cheese dip vigorously into the warm broth until fully emulsified to avoid grainy pockets in the finished soup.
- Store leftovers in an airtight glass container in the refrigerator for up to 3 days.
Texture depends on maintaining an even suspension of the cheese solids within the broth. Excessive heat will cause the dairy fats to break and oil out on the surface.
