chicken tortilla soup
(1 RATING)
This soup is perfect for the cold weather- it's warm and spicy! The last time I made it I used the "tubed" chopped cilantro instead of fresh and it came out just as good!
No Image
prep time
20 Min
cook time
45 Min
method
---
yield
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 tablespoons chili powder
- 8 small corn tortillas
- 1 cup cilantro, fresh
- - salt and pepper
- 1 pound chicken thighs, skinless and boneless, cut into pieces
- 1 can white hominy, drained (15 oz)
- 1 can tomatoes, crushed (28 oz)
- 1 box chicken broth (32 fl oz)
- 1 can green chiles (4 oz)
- 1 - avocado, sliced (for topping)
- - shredded cheddar cheese (for topping)
- - sour cream (for topping)
- - jalapenos (for topping)
How To Make chicken tortilla soup
-
Step 1Heat olive oil in a large saucepan. Saute garlic & onion until soft.
-
Step 2Add chili powder and cilantro and stir well.
-
Step 3Slice corn tortillas into thin strips and add to saucepan. Cook for approximately 3 minutes, stirring constantly.
-
Step 4Sprinkle chicken thighs with salt and pepper.
-
Step 5Add chicken thighs 1to tortilla mixture in saucepan. Cook, stirring constantly, over medium-high heat, until chicken starts to brown.
-
Step 6Add chicken broth, tomatoes, hominy, and green chilies to pan. Bring to a boil, then lower heat and simmer for approximately 45 minutes.
-
Step 7Top with sliced avocado, sour cream, cheese, and jalapenos if desired!
- 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:
Chicken Soups
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes