This chicken tortilla soup is loaded with spicy Mexican flavors – guaranteed to please your Super Bowl game watching crowd!
If you’re looking for a 5 Ingredient Friday recipe today, this mom of a high school head football coach has a Super Bowl soup for Sunday’s game that will wow your game watching crowd, but doesn’t quite meet our 5 ingredient qualification for Fridays. As you can imagine, we’re die-hard football fans, but I promise I’ll be back next Friday with a super healthy, super easy 5 ingredient recipe.
In the meantime, if you’re on the hunt for a proven dish for your game day festivities, this chicken tortilla soup is not only completely crowd pleasing, but totally calorie-friendly!
January we celebrated Mr. Mike’s 60th birthday at our favorite Mexican restaurant where we ordered the restaurant’s chicken tortilla soup. I must say, my beloved restaurant up the street served up a less than stellar bowl of this classic favorite of Mexican food lovers, so I decided to rectify my chicken tortilla soup experience and make my own.
I love it when I start off with what seems like a reasonable quantity of ingredients that turns out to be more than my pots can handle. After baking flavorful chicken thighs, cubing them into bite-sized pieces and dropping them into the pot with onions, tomatoes, enchilada sauce, and a boat load of flavorful herbs, my pot overflowed into another pot – thus a chicken tortilla soup that serves a crowd.
This is a good thing when you want to impress your football-loving friends with more soup than they can eat. Our crowd definitely comes back for seconds and thirds!
Before I head off to my paying job for the day, I want to congratulate Laura Houston for winning Sun Basket’s Meal Kits giveaway this past week! I know you’ll be impressed with Sun Basket’s healthy recipes and super fresh ingredients.
Have a terrific weekend everyone, and if you’re watching the game, these Seattleites are Bronco’s fans!
Chicken Tortilla Soup
20 minPrep Time
90 minCook Time
1 hr, 50 Total Time
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups canned diced tomato
- 20 ounces canned enchilada sauce, look for brands with as little sugar and sodium as possible
- 2 medium onion, chopped
- 8 ounces canned chopped green chiles
- 4 cloves pressed or finely chopped
- 4 cups water
- 28 ounces low sodium chicken broth
- 2 teaspoons dried cumin
- 2 teaspoons dried chili powder
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 large bay leaf
- 1 cup fresh cilantro, chopped
- sliced limes
- low-fat sour cream
- low-fat shredded Mexican cheese
- chopped avocado
- Preheat the oven to 350 and place chicken thighs on a cookie sheet lined with foil and sprayed with cooking spray. Sprinkle with 1 tablespoon chili powder, 1 teaspoon salt, 1/4 teaspoon pepper, then bake in the oven for 20 - 30 minutes until the chicken is no longer pink in the middle. Cooking time varies depending on the thickness of your chicken thighs.
- Remove thighs from the oven then chop into bite sized pieces.
- Diced chicken and place in a large stock pot with remaining ingredients EXCEPT cilantro and lime juice. You’ll add that at the end of the cooking time.
- Bring the soup to a bowl over high heat, then reduce heat to medium-low and simmer for 1 hour until vegetables are soft.
- Nutrition information is for soup only.
- Serve with your favorite toppings: avocado, crunched up tortilla chips, and sour cream.