Tortilla Soup Recipe

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Tortilla Soup

Janice Splaha

By
@janniann

Everyone who eats this says it tastes authentic. All I know is that it tastes delicious.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
15 Min

Ingredients

1 1/2 c
cooked chicken, cut into small pieces
2 Tbsp
butter
2 clove
garlic, minced
1 c
chopped onions
1/2 c
shredded carrots
1/2 c
chopped green chilies, drained
1 c
cup frozen corn kernels
1 Tbsp
ground cumin
1 1/2 Tbsp
chili powder
1 tsp
oregano
1 c
canned, diced tomatoes
1 qt
chicken broth
2 pinch
cilantro leaves (or 1 1/2 to 2 teaspoons dried)
salt and pepper, to taste
2 c
tortilla chips, broken into small pieces
1 c
monterey jack cheese

Step-By-Step

1In a large saucepan, melt the butter over medium heat. Add garlic, onion, carrots, green chilies and corn. Cook for 3 minutes, stirring occasionally, until onion is translucent.
2Stir in the cumin, chili powder and oregano. Continue stirring another minute to toast the spices.
3Add the tomatoes, chicken broth, cilantro and chicken. Brink to a boil. Simmer 10 minutes. Season with salt and pepper
4TO SERVE: distribute the broken tortilla chips between the serving bowls. Ladle the soup over, then top each serving with the Jack cheese.

About this Recipe

Course/Dish: Chicken Soups