No Image
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 1Preheat 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.
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Step 2Meanwhile, 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.
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Step 3Divide tortilla strips among 4 bowls. Top with cheese. Ladle soup over tortilla strips. Garnish with a little sliced avocado, cilantro, cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Soups
Category:
Chicken
Category:
Chicken Soups
Culture:
Mexican
Tag:
#Quick & Easy
Tag:
#Healthy
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