Chicken Tortilla Soup Recipe

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CHICKEN TORTILLA SOUP

Sandra Schwartz

By
@Sandstress

Delicious !


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Serves:

2-6

Prep:

15 Min

Cook:

1 Hr 15 Min

Ingredients

1
chopped onion
4
6" corn tortillas
2-4
garlic cloves, chopped
1/2 tsp
chili powder
1/4 tsp
ground cumin
2-3
cans (14.5 oz. each) chicken broth
2
cans (14 oz.) diced tomatoes, undrained
1 1/2 c
corn, yellow or white, fresh, frozen or canned
1
can (4 oz) chopped green chilies, undrained
4 tsp
fresh chopped cilantro
2-4 oz
reduced-fat cheddar cheese, shredded (1/2
3
boneless, skinless chicken breast halves, boiled 30 minutes
1
ripe avocado, in thin slices

Directions Step-By-Step

1
Preheat oven to 400 degrees. Cut tortillas into 1/2" strips using kitchen shears. Place on flat baking pan or stone. Bake 7-8 minutes or until crisp.
2
Meanwhile, chop onion using food chopper. Cut chicken into 1/2" pieces. Saute' onion, add garlic. Add cooked chicken, chili powder and cumin. Stir in broth, cilantro, tomatoes, corn and chilies. Bring to boil and simmer 10 minutes.
3
Divide tortilla strips among 4 bowls. Top with cheese. Ladle soup over tortilla strips. Garnish with a little sliced avocado, cilantro, cheese.

About this Recipe

Course/Dish: Soups, Chicken, Chicken Soups
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy