chicken tortilla soup

(1 RATING)
48 Pinches
Chico, CA
Updated on Feb 27, 2012

Delicious !

prep time 15 Min
cook time 1 Hr 15 Min
method ---
yield 2-6 serving(s)

Ingredients

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

How To Make chicken tortilla soup

  • 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.
  • Step 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.
  • Step 3
    Divide tortilla strips among 4 bowls. Top with cheese. Ladle soup over tortilla strips. Garnish with a little sliced avocado, cilantro, cheese.

Discover More

Category: Soups
Category: Chicken
Category: Chicken Soups
Culture: Mexican

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