DinnerCountChicken Tortilla Soup
This tomato and chicken soup has black beans and corn, and it is medium-spicy from the green chiles and chili powder. The chicken simmers whole in the broth, and then you shred it and put it back in. Crushed tortilla chips and cheese go over each bowl at the table so the chips stay crunchy. A squeeze of lime finishes the pot. It makes enough for six.
Ingredients (serves 6)
- Chicken breasts1¼ lb
- Yellow onion1 each
- Garlic clove3 cloves
- Diced tomatoes with green chiles (canned)1 can (10 oz)
- Black beans (canned)1 can (15 oz)
- Corn (canned)1 can (15.25 oz)
- Chicken broth5 cups
- Chili powder1 tbsp
- Cumin1 tsp
- Tortilla chips2 cups
- Shredded cheese (Mexican blend)1 cup
- Lime1 each
- Olive oil1 tbsp
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need ½ lb chicken breasts, 1⅔ cups chicken broth, and ⅔ cup tortilla chips.
For 4 people, you’ll need ¾ lb chicken breasts, 3⅓ cups chicken broth, and 1⅓ cups tortilla chips.
For 6 people, you’ll need 1¼ lb chicken breasts, 5 cups chicken broth, and 2 cups tortilla chips.
For 8 people, you’ll need 1⅔ lb chicken breasts, 6⅔ cups chicken broth, and 2⅔ cups tortilla chips.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Chicken breasts | ½ lb | ¾ lb | 1¼ lb | 1⅔ lb |
| Yellow onion | ⅓ each | ⅔ each | 1 each | 1⅓ each |
| Garlic clove | 1 clove | 2 cloves | 3 cloves | 4 cloves |
| Diced tomatoes with green chiles (canned) | about ⅓ of a 10 oz can | about ⅔ of a 10 oz can | 1 can (10 oz) | 1⅓ cans (10 oz) |
| Black beans (canned) | about ⅓ of a 15 oz can | about ⅔ of a 15 oz can | 1 can (15 oz) | 1⅓ cans (15 oz) |
| Corn (canned) | about ⅓ of a 15.25 oz can | about ⅔ of a 15.25 oz can | 1 can (15.25 oz) | 1⅓ cans (15.25 oz) |
| Chicken broth | 1⅔ cups | 3⅓ cups | 5 cups | 6⅔ cups |
| Chili powder | 1 tsp | 2 tsp | 1 tbsp | 1 tbsp + 1 tsp |
| Cumin | ¼ tsp | ¾ tsp | 1 tsp | 1¼ tsp |
| Tortilla chips | ⅔ cup | 1⅓ cups | 2 cups | 2⅔ cups |
| Shredded cheese (Mexican blend) | ⅓ cup | ⅔ cup | 1 cup | 1⅓ cups |
| Lime | ⅓ each | ⅔ each | 1 each | 1⅓ each |
| Olive oil | 1 tsp | 2 tsp | 1 tbsp | 1 tbsp + 1 tsp |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 6 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.3 times the recipe. This is less than the recipe assumes. Use the medium saucepan instead of the 6-quart pot, so the liquid stays deep enough to simmer without scorching. Small amounts cook down faster, so check early.
In DinnerCount, this recipe is sized to exactly who’s home tonight, whether that is a hungry teenager, a toddler, or a guest.
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Steps
- Chop the onion and finely chop the garlic. Heat the olive oil in a large pot over medium heat for about a minute, until it is hot but not smoking. Cook the onion and the garlic for about 5 minutes, stirring. The onion is done when it is soft.
- Stir in the chili powder and the cumin for 30 seconds. Add the tomatoes with green chiles, the broth, and the whole chicken breasts. Bring the soup to a boil, turn the heat down to low, and cook at a gentle simmer for 20 to 25 minutes. The chicken is done when it reads 165°F on a thermometer in the thickest part. If it is not there yet, simmer 5 minutes more and check again.
- Lift the chicken out onto a cutting board and shred it with two forks. Return it to the pot with the drained beans and corn, and cook for about 3 minutes. The soup is ready when everything is hot all the way through.
- Squeeze the lime into the pot. Serve the soup with tortilla chips crushed over each bowl and the cheese on top.
Good to Know
- Contains Milk, Wheat. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
- 🌡 Chicken: cook to 165°F at the thickest part, the USDA minimum for poultry. A thermometer is the test, and color is not.
- 🌶🌶 Medium heat from canned or pickled chiles, chili powder. For younger or sensitive eaters: buy the mild can or use half, because the heat depends on the can you buy.
