Longhorn Southwest Chicken Tortilla Soup Price & Nutrition
Warm yourself with a flavorful and comforting bowl of Southwest Chicken Tortilla Soup from the Longhorn Steakhouse Sides Menu.
Check the complete Longhorn Menu
the bow contains a combination of pinto beans, chopped green onions, corn, piece of roasted chicken.
All of these ingredients are topped with tortilla strips. All of these provide a savory, spicy, sweet, and slightly smoky flavor in each sip. This soup is a perfect balance of spice and comfort which makes it a perfect and delicious choice for everyone.
Longhorn Southwest Chicken Tortilla Soup Ingredients
- Tortilla Strips
- Corn
- Roasted chicken
- Green Onions
- Pinto Beans
- Green Chiles
Nutritional Report
Energy Content: 250 Cals, 1046 J
| Nutritious | Per portion |
|---|---|
| Calories from fat | 130 |
| Total Fat (g) | 14 |
| Saturated Fat (g) | 1 |
| Trans Fat (g) | 0 |
| Cholesterol (mg) | 25 |
| Sodium (mg) | 1070 |
| Carbohydrates (g) | 17 |
| Fiber (g) | Less than 1 |
| Sugar (g) | 0 |
| Protein (g) | 12 |
Southwest Chicken Tortilla Soup Recipe
Looking for a cozy, flavorful dish that’s quick and easy? This Southwest Chicken Tortilla Soup is your perfect match. Packed with bold spices, tender chicken, and a variety of tasty toppings, it’s a comforting and hearty option any day of the week.
Cooking Time
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 tablespoon minced garlic
- 32 ounces chicken broth
- 16 ounces chicken breasts (boneless, skinless)
- 4 ounces canned diced green chiles
- 14.5 ounces canned fire-roasted tomatoes
- 2 cups salsa
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen or canned corn
- Salt and pepper to taste
- Optional toppings (tortilla chips, sour cream, shredded cheese, lime wedges, avocado slices, cilantro, etc.)
How to Make Southwest Chicken Tortilla Soup?
- Heat olive oil in an Instant Pot on the sauté setting. Add diced onions and sauté for 5 minutes, or until softened.
- Stir in minced garlic and cook for 30 seconds more, until fragrant.
- Pour in ½ cup of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
- Add the remaining broth, chicken breasts, green chiles, fire-roasted tomatoes, salsa, chili powder, cumin, black beans, and corn. Season with salt and pepper.
- Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes.
- Release the pressure quickly and remove the chicken breasts. Shred the chicken using two forks.
- Return the shredded chicken to the soup and give it a good stir to combine all the flavors.
- Adjust seasoning if needed. Serve hot with your choice of toppings like tortilla chips, shredded cheese, sour cream, or fresh cilantro.
This recipe is delicious, simple, and customizable. You can even prepare it on the stovetop by following similar steps in a Dutch oven. Enjoy this satisfying soup that’s as perfect for chilly evenings as it is for a quick midweek meal!
FAQs
Q. What can I use to thicken my tortilla soup?
You can use “Cornstrach or Flour” to thicken the consistency of your soup. However, don’t add cornstarch or flour directly into your soup.
Q. Is tortilla soup high in Sodium?
Yes, tortilla soup is very high in sodium. However, Sodium is good for your health when you take it in moderation but excessive intake can lead to health issues.
