Imed Shili On The Border Chicken Tortilla Soup Recipe is made with boneless skinless chicken breasts, chicken broth, yellow onion, salsa, uncooked white rice, zucchini, Monterey Jack cheese, and cilantro, among other ingredients. This hearty and flavorful recipe creates a comforting, satisfying soup that takes about 40 minutes to prepare and can serve up to 6 people.
On The Border Chicken Tortilla Soup Recipe Ingredients
- 1 pound boneless skinless chicken breasts
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- 48 ounces chicken broth
- ½ cup yellow onion, diced
- ½ cup salsa (chunky or smooth, depending on preference)
- 5 tablespoons uncooked white rice
- 1 medium zucchini (about 6-7 inches), halved and sliced into half-moons
- ½ cup shredded Monterey Jack cheese (freshly shredded preferred)
- Fresh cilantro, chopped (for garnish)
- Tortilla strips (baked or fried, for garnish)
On The Border Chicken Tortilla Soup Recipe Instructions
- Season both sides of the chicken breasts with salt, pepper, and cumin. Set aside to allow the flavors to marinate.
- In a large saucepan or Dutch oven, add chicken broth, diced onion, and salsa. Heat over medium-high heat until it reaches a boil.
- Once the broth is boiling, add the whole chicken breasts to the pot. Let the chicken cook for 10-12 minutes, or until it is opaque and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pot carefully, shred it, and return it to the soup.
- Add the uncooked rice and zucchini slices to the pot. Stir gently to combine and simmer for about 15 minutes, or until the rice is tender.
- Once the rice is cooked, taste the soup and adjust seasoning as needed with additional salt or pepper.
- Ladle the soup into bowls, then garnish with tortilla strips, shredded Monterey Jack cheese, and chopped cilantro for a fresh, flavorful finish.
Recipe Tips
- Roast the Zucchini: For a richer flavor, try roasting the zucchini slices before adding them to the soup. Toss them in a bit of olive oil, salt, and pepper, then roast in the oven at 400°F (200°C) for about 15 minutes. This adds a caramelized depth to the soup.
- Use Homemade or High-Quality Salsa: The salsa is a key flavor component. Using a homemade or high-quality jarred salsa with fresh ingredients will elevate the soup’s taste and bring out more vibrant, fresh flavors.
- Add a Squeeze of Lime: For an added brightness, finish the soup with a squeeze of fresh lime juice just before serving. It cuts through the richness and adds a nice zesty balance.
How To Store On The Border Chicken Tortilla Soup Recipe
Refrigerate: Allow the soup to cool completely. Then, transfer it to an airtight container or cover the pot with a lid. The soup can be stored in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Let it cool to room temperature, then transfer it to an airtight, freezer-safe container or freezer bag. The soup can be frozen for up to 2 months. When you’re ready to eat, thaw it overnight in the refrigerator and reheat on the stove or in the microwave.
How To Reheat Leftover On The Border Chicken Tortilla Soup Recipe
In The Stove: Pour the leftover soup into a pot and heat over medium heat. Stir occasionally to ensure it heats evenly. If the soup is too thick, add a splash of chicken broth or water to thin it out. Heat for about 5-10 minutes or until it’s hot all the way through.
In The Microwave: Transfer a portion of the soup into a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
In The Slow Cooker: For a hands-off reheating method, place the leftover soup in a slow cooker on low heat for about 1-2 hours or until warmed through. Stir occasionally to ensure even heating.
What To Serve On The Border Chicken Tortilla Soup Recipe
On The Border Chicken Tortilla Soup Recipe pairs well with crispy tortilla chips, a fresh side salad, guacamole, and sour cream. It also can be served alongside Mexican rice, cornbread, pico de gallo, and lime wedges for better savoring of the meal.
Frequently Asked Questions
Can I use cooked chicken instead of raw chicken breasts?
Yes, you can use cooked chicken, such as rotisserie chicken. Simply shred the cooked chicken and add it to the soup after the broth comes to a boil. This will reduce the cooking time.
What kind of salsa should I use for this soup?
You can use any type of salsa you prefer, but a chunky salsa works best for adding texture and flavor. If you like spicier soups, choose a medium or hot salsa.
Can I make this soup ahead of time?
Yes, this soup can be made ahead. Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Just reheat it when you’re ready to serve.
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On The Border Chicken Tortilla Soup Recipe
Description
On The Border Chicken Tortilla Soup Recipe is made with boneless skinless chicken breasts, chicken broth, yellow onion, salsa, uncooked white rice, zucchini, Monterey Jack cheese, and cilantro, among other ingredients. This hearty and flavorful recipe creates a comforting, satisfying soup that takes about 40 minutes to prepare and can serve up to 6 people
Ingredients
Instructions
- Season the Chicken Season both sides of the chicken breasts with salt, pepper, and cumin. Set aside to allow the flavors to marinate.
- Prepare the Broth In a large saucepan or Dutch oven, add chicken broth, diced onion, and salsa. Heat over medium-high heat until it reaches a boil.
- Add Chicken Once the broth is boiling, add the whole chicken breasts to the pot. Let the chicken cook for 10-12 minutes, or until it is opaque and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pot carefully, shred it, and return it to the soup.
- Cook Rice and Zucchini Add the uncooked rice and zucchini slices to the pot. Stir gently to combine and simmer for about 15 minutes, or until the rice is tender.
- Finish the Soup Once the rice is cooked, taste the soup and adjust seasoning as needed with additional salt or pepper.
- Serve Ladle the soup into bowls, then garnish with tortilla strips, shredded Monterey Jack cheese, and chopped cilantro for a fresh, flavorful finish.
Servings 6
- Amount Per Serving
- Calories 350
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 5g25%
- Cholesterol 80mg27%
- Sodium 1000mg42%
- Potassium 500mg15%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
