Chicken Tortilla Soup
with Charred Corn & Monterey Jack
Chicken Tortilla Soup
A cozy chicken soup with smoky charred corn and melty Monterey Jack, bringing bold Tex-Mex flavor and a satisfying, comforting finish.
Ingredients
For 2 servings
- 10 ounce Chicken Breast Strips
- 1 unit Chicken Stock Concentrate
- 13.4 ounce Corn
- 1.5 ounce Food Should Taste Good™ Blue Corn Tortilla Chips
- ¼ cup Monterey Jack Cheese
- 2 unit Scallions
- 2 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
- 1 unit Tex-Mex Paste
Additional Ingredients
- Pepper
- Salt
- 2 teaspoon Vegetable Oil
PDF
DifficultyEasy
Prep Time5m
Total Time35m
Calories600
Protein39g
Carbs45g
Fat29g
Tags:
Protein SmartCalorie SmartOne Pan
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free bowl, skip the Monterey Jack and sour cream or replace them with plant-based versions. If you need a milder, vegetarian-style option, swap the chicken for beans and use vegetable stock instead of chicken stock concentrate.
What to serve with it
Serve with warm cornbread, a simple avocado salad, or extra tortilla chips for dipping. A squeeze of lime and a crisp lager or sparkling water with citrus also work nicely alongside the smoky, savory broth.
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