chicken tortilla soup
(1 rating)
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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!
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(1 rating)
prep time
20 Min
cook time
45 Min
Ingredients For chicken tortilla soup
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2 Tbspolive oil
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4 clovegarlic, minced
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1 lgonion, chopped
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2 Tbspchili powder
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8 smcorn tortillas
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1 ccilantro, fresh
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salt and pepper
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1 lbchicken thighs, skinless and boneless, cut into pieces
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1 canwhite hominy, drained (15 oz)
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1 cantomatoes, crushed (28 oz)
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1 boxchicken broth (32 fl oz)
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1 cangreen chiles (4 oz)
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1avocado, sliced (for topping)
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shredded cheddar cheese (for topping)
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sour cream (for topping)
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jalapenos (for topping)
How To Make chicken tortilla soup
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1Heat olive oil in a large saucepan. Saute garlic & onion until soft.
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2Add chili powder and cilantro and stir well.
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3Slice corn tortillas into thin strips and add to saucepan. Cook for approximately 3 minutes, stirring constantly.
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4Sprinkle chicken thighs with salt and pepper.
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5Add chicken thighs 1to tortilla mixture in saucepan. Cook, stirring constantly, over medium-high heat, until chicken starts to brown.
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6Add chicken broth, tomatoes, hominy, and green chilies to pan. Bring to a boil, then lower heat and simmer for approximately 45 minutes.
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7Top with sliced avocado, sour cream, cheese, and jalapenos if desired!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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