Grammy's Kitchen · Chicken Tortilla Soup · 8 Can Chicken Tortilla Soup
One of 41 chicken tortilla soup recipes we measured
from therecipecritic.com
1 cooks on therecipecritic.com rate it 3.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| liquid | 72% | 102% |
| vegetables and beans | 62% | 58% |
| aromatics | 0% | 15% |
| fat | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 709 g | 2 (12.5-ounce) cans chicken breast (drained) |
| 284 g | 1 (10-ounce) can red enchilada sauce |
| 284 g | 1 (10-ounce) Rotel tomatoes and green chilies (undrained) |
| 425 g | 1 (15-ounce) can black beans (drained and rinsed) |
| 425 g | 1 (15-ounce) can whole kernel corn (drained) |
| 822 g | 2 (14.5-ounce) cans chicken broth |
| 1 juiced lime | |
| 4 g | 2 teaspoons cumin |
| 5 g | 2 teaspoons chili powder |
| salt and pepper (to taste) | |
| tortilla strips (for serving) |
Method: 3 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It was good just a bit too spicy. I would try it again with 1 t chili powder. I’d also like to try it with rotisserie chicken instead of the canned chicken” — a cook, 3.0★