Rakesh Thodupunuri

2 years ago | 1 minute to read

Chicken Tortilla Soup

00:30

Non-veg

395kcal

Protein

31gm

Fat

23gm

Carbs

15gm

Ingredients

Chicken Breast - 150gms
Onion chopped - 30gms
Sweet Corn - 25gms
Green Peas - 25gms
Carrots chopped - 35gms
Salted Butter - 1.5tbsp
Sour Cream - 1tsp
Salt - according to your taste
Chilli powder - 1tsp
Garlic - 2cloves
Black Pepper powder
Chicken Broth - 2cups
Tortilla Chips - 10gms
Garam masala - 1/2tsp
Dry basil - 1/4tsp
Fennel seeds - 1/4 tsp
Fresh corriandor

Direction

Step-1

Rub salt and pepper to the chicken and bake in a preheated oven for 10 mins at 400F, 5 mins on each side.

Step-2

In a deep sauce pan melt 1tbsp of butter.

Step-3

Add fennel seeds and dry basil.

Step-4

Add onions and garlic and saute till onions are light brown.

Step-5

Add peas, sweet corn and carrots and saute them for five mins.

Step-6

Add salt, garam masala and chilli powder and mix with veggies well for 1-2 mins

Step-7

Add the baked chicken and chicken broth to the pan and cook for 10mins with closed lid.

Step-8

Chicken should be well cooked in the broth by now and can be easily shredded with a fork into pieces.

Step-9

After shredding the chicken to pieces add 1/2tbsp butter and close the lit and let it cook for another 5 mins.

Step-10

Add black pepper and fresh corriandor and turn off the stove.

Step-11

Take the soup into a bowl add sour cream and tortilla chips and enjoy the soup.

Recipes