Chicken Tortilla Soup
I've made this soup with leftover cooked chicken or even a rotisserie chicken in a pinch. It's always great and healthful. The garnishes add a lot of flavor to this soup. At the least, I like good, white cheese and tortilla chips.
I've made this soup with leftover cooked chicken or even a rotisserie chicken in a pinch. It's always great and healthful. The garnishes add a lot of flavor to this soup. At the least, I like good, white cheese and tortilla chips.
- 1 can diced tomatoes
- 1 tsp cumin
- 1/2 tsp chili powder
- 32 ounces chicken broth
- 4 boneless chicken breasts
- 2 bouillon cubes
- 1 can chopped green chilis
- 1 can whole corn drained
- 1 can black beans rinsed and drained (don't puree)
- 2 cans great northern beans pureed in food procesor or blender
- 1/2 to 1 fresh lime squeezed
- Carbohydrate 40.5592036602125 g
- Cholesterol 68.557 mg
- Fat 2.68479721320813 g
- Fiber 10.5602587506699 g
- Protein 39.966857193555 g
- Saturated Fat 0.66607382488825 g
- Serving Size 1 1 Serving (478g)
- Sodium 572.829528772688 mg
- Sugar 29.9989449095426 g
- Trans Fat 0.5866251693555 g
- Calories 342 calories
Step-by-step
- Cut the chicken breasts into bite size pieces or shred if you are using cooked chicken and combine in a pot with the next 6 ingrediets through cumin.
- Cook over low heat for about 30 inutes.
- Add the tomatoes through great northern beans and simmer for 20 more minutes.
- Remove from heat and add the lime juice.
Should the beans go in before the meat or after the aromatics have softened? Broth-based soups rely heavily on sequential layering to build depth without overcooking delicate proteins. Raw chicken breasts require adequate time to tenderize in simmering liquid, typically needing twenty to thirty minutes at a gentle simmer below boiling point to avoid toughness. Pureed Great Northern beans act as a natural thickening agent here, introducing starch that binds the broth without the use of heavy cream or roux. This technique makes the base inherently dairy-free while preserving a velvety mouthfeel. Rinsing canned black beans thoroughly before adding them prevents excess starch from muddying the broth color, keeping the individual components visually distinct. Fresh lime juice must be incorporated off the heat at the very end; exposing citrus acid to prolonged boiling degrades the volatile aromatic compounds and introduces bitterness. When adapting this recipe for different dietary needs, the underlying broth structure remains completely flexible. Swapping standard chicken stock for a rich vegetable bouillon maintains the savory profile while accommodating pescatarian diets, provided the protein is omitted or replaced with firm tofu cubes. For strict gluten-free preparation, verify that the bouillon cubes and canned green chilis are certified free from cross-contamination, as manufacturers frequently use wheat-based thickeners in processed flavorings. Proper storage extends the usability of bean-thickened soups significantly. Cool the pot rapidly in an ice-water bath down to 40 degrees Fahrenheit before transferring it to airtight containers, where it will keep safely in the refrigerator for up to four days. Reheating should be done gently over medium-low heat, stirring occasionally to prevent the starch from scorching at the bottom of the pan.
