Cinnamon Chile Chicken Tortilla Soup

Published on
September 22, 2023
Intro
If you are looking for the most perfect chicken tortilla soup you'll ever make, you found it! This is a forever favorite, a classic, a soup that always gets rave reviews. It takes less than an hour to make. You can’t go wrong with this one.
Bowls of chicken tortilla soup with cilantro and chips.
Prep Time:
20 Minutes
Cook Time:
30 Minutes
Servings:
4
Difficulty Level:
Easy
Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 tablespoon Cinnamon Chile Rub

1 large clove garlic, minced

1 can garbanzo beans (chick peas), drained and rinsed

1 medium zucchini, quartered and sliced into 1/4 inch pieces

4 cups chicken stock

1 cup corn kernels, fresh or frozen

2 cups tomatoes (about 1/2 pound), diced

2 cups shredded chicken (See Tip)

1/2 cup cilantro, loosely packed, chopped

Optional garnish with shredded cheese, tortilla chips, avocado, sour cream, hot sauce

Directions

1. In a large Dutch oven over medium-high heat add the oil, onion and Cinnamon Chile Rub. Cook until the onion is translucent, about 4 minutes.

2. Stir in the garlic and cook for 30 seconds, or until fragrant. Add in garbanzo beans, zucchini, and the stock. Bring to boil. Then reduce heat to a simmer and cook covered for 5 minutes

3. Add in the corn and tomatoes. Cook for 8 minutes. Then stir in the shredded chicken. Cook for 5 minutes or until chicken has warmed through.

4. Stir in cilantro. Ladle soup into bowls. If desired top with shredded cheese, tortilla chips, avocado, sour cream, and/or hot sauce.

Substitutions
Recipe Tip:
Either opt for a pre-cooked rotisserie chicken; or place 2 - 6 ounce chicken breasts in a sauce pan. Cover with 4 cups chicken broth or water and simmer 15-30 minutes until internal temperature reaches 160ºF. Shred chicken using two forks.
Featured In This Recipe
Share
Print
Similar Recipes To:

Cinnamon Chile Chicken Tortilla Soup

Herbed Chicken Salad with Blue Cheese
Chicken Gyro
Ginger Citrus Quinoa Salad