Blondie's Chicken Tortilla Soup Recipe

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BLONDIE'S CHICKEN TORTILLA SOUP

Blondie Pussycat

By
@blondie8080

In the 90s, when tortilla soup was all the rage, I ate some at a local restaurant for a BIG price. I analyzed it, and in the next few days, I perfected it to MY taste. I've been making it ever since. I hope you'll give it a try. It ROCKS!


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Serves:

6-8

Prep:

25 Min

Cook:

35 Min

Ingredients

2 Tbsp
canola oil
1 small
sweet yellow onion, finely chopped
2 or 3 clove
garlic, finely minced
1 can(s)
rotel tomatoes ands green chiles (select your heat) i use hot
3
chicken breast halves, boneless, skinless
1 gal
stock or broth *or* 1/2 gallon water
1 bunch
cilantro, divided
8 oz
sharp cheddar or monterrey jack cheese, grated
2 medium
ripe avocados, cubed 1/2
1
14 oz bag of tortilla chips (i use calidad~not too salty)

Directions Step-By-Step

1
In large hot stockpot (5-6 qt), pour in canola oil. When shimmery, add onions and saute' for 2 min over med-hi heat.; now add garlic and saute' for 1 min on med-hi heat. **Do not brown garlic**
2
Now add 1 gallon chicken stock, broth or 1/2 gallon water; add rotel, salt, then chicken. When pot comes to a boil, lower heat and allow to simmer with lid on for about 15 min.
3
Remove chicken from broth and set aside to cool enough to be able to shred it. Continue to simmer stock for about 15 minutes, so it can reduce.
4
In the meantime, shred chicken.
When the broth has cooked for about 15 minutes, throw in 1/2 the bunch if cilantro. Turn off heat. Allow to stand about 5 min.
5
Pour stock into serving bowls, add about 1/3 cup shredded chicken,and some raw chopped cilantro. Top with grated cheese. Add avocado pieces. Crumble tortilla chips and add to soup.
6
~~~~~~~~~~~~~~ENJOY!~~~~~~~~~~~~~~

About this Recipe

Regional Style: Mexican
Other Tag: Healthy