Chicken Tortilla Soup
Creamy comfort in everyone's favorite chicken soup
Ingredients
- 2 tablespoons butter
- 1 pound boneless skinless chicken breast halves cut into bite-size pieces
- ¼ cup uncooked quinoa
- 1 large red or yellow potato peeled and diced
- 1 large onion chopped
- 1 small red bell pepper seeded and chopped
- 1 jalapeno pepper seeded and minced
- 1 whole dried chipotle pepper
- 2 cloves garlic minced
- 1 (14.5 oz.) can chicken broth
- 1 cup fresh frozen or canned corn, drained
- 2 cups milk
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh cilantro
- ¼ cup shredded sharp cheddar cheese
- crisp tortilla chips optional
Instructions
- Melt butter in Dutch oven or large stockpot over medium heat.
- Add chicken, quinoa, potato, onion, peppers, and garlic. Cook, stirring, until chicken is no longer pink.
- Add broth and corn; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until quinoa is cooked and potatoes are tender.
- Add milk, salt and pepper; cook until just heated through.
- Remove and discard chipotle pepper (or if you like it hot mince it up and add back to the soup).
- Stir in cilantro.
- Ladle soup into serving bowls and top with cheese and tortillas.
Nutrition
Serving: 1 servingCalories: 263kcalCarbohydrates: 19gProtein: 22gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 73mgSodium: 578mgPotassium: 733mgFiber: 3gSugar: 6gVitamin A: 1.58IUVitamin C: 44mgCalcium: 170mgIron: 2mg
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