Aye Mami! Chicken Tortilla Soup Recipe
🕒 Cook Time: 30 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 45 minutes
🥣 Servings: 6
Description:
A flavorful twist on a classic chicken tortilla soup recipe, this Aye Mami! Chicken Tortilla Soup brings together the rich spices of the Southwest with the comfort of a hearty soup. Originally inspired by a recipe from McCormick’s spices, this version has been lovingly tweaked to perfection. It’s simple to make and quite good, making it an ideal choice for a satisfying lunch or snack. Packed with chicken, veggies, and a spicy kick, it’s sure to become a family favorite.
Ingredients:
- 1 onion
- 1 tablespoon dried ancho chile powder
- 2 teaspoons ground cumin
- 1-2 bay leaves
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 (28-ounce) can chicken broth
- 2 cups water
- 1 can Rotel Tomatoes
- 2 cups shredded cooked chicken
- 1 cup corn
- 4 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup fat-free sour cream
Nutrition Facts (Per Serving):
- Calories: 224.5
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 37.1mg
- Sodium: 1347.5mg
- Carbohydrates: 22.9g
- Fiber: 2.7g
- Sugar: 4.1g
- Protein: 17.5g
Instructions:
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Prepare Ingredients: Start by gathering all your ingredients. Chop the onion, shred the cooked chicken, and gather the spices, broth, and other components.
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Sauté Onion: In a large saucepan, heat oil over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes translucent and fragrant.
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Add Spices: Stir in the ancho chile powder, ground cumin, bay leaves, salt, and garlic powder. Cook for another 2 minutes, allowing the spices to bloom and infuse their flavors into the onion.
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Combine Broth and Water: Pour in the chicken broth and water, then add the can of Rotel Tomatoes with chilies and the corn. Mix well to combine all the ingredients.
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Add Chicken: Add the shredded cooked chicken to the soup mixture, stirring until it’s evenly distributed.
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Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes. This allows all the flavors to meld together beautifully.
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Prepare Tortilla Strips: While the soup is simmering, preheat your oven to 400°F (200°C). Slice the corn tortillas into thin strips and place them on a baking sheet. Bake for 8 minutes, turning them over halfway through, until they’re golden and crispy. Keep an eye on them as cooking times may vary depending on your oven.
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Serve: Ladle the hot soup into bowls. Garnish each serving with shredded Monterey Jack cheese, a dollop of fat-free sour cream, and a handful of crispy tortilla strips.
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Enjoy: Serve immediately and enjoy the comforting warmth and delicious flavors of this Aye Mami! Chicken Tortilla Soup.
This recipe is perfect for those craving a taste of the Southwest with its bold spices and hearty ingredients. Whether it’s for a cozy family dinner or a casual get-together with friends, this soup is sure to impress with its vibrant flavors and satisfying texture. So, gather your ingredients and get ready to savor every spoonful of this delicious homemade soup!
