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chicken tortilla soup

(1 rating)
Sandstress avatar
Recipe by
Sandra Schwartz
@Sandstress
Chico, CA

Delicious !

(1 rating)
yield 2 -6
prep time 15 Min
cook time 1 Hr 15 Min

Ingredients For chicken tortilla soup

  • 1
    chopped onion
  • 4
    6" corn tortillas
  • 2-4
    garlic cloves, chopped
  • 1/2 tsp
    chili powder
  • 1/4 tsp
    ground cumin
  • 2-3
    cans (14.5 oz. each) chicken broth
  • 2
    cans (14 oz.) diced tomatoes, undrained
  • 1 1/2 c
    corn, yellow or white, fresh, frozen or canned
  • 1
    can (4 oz) chopped green chilies, undrained
  • 4 tsp
    fresh chopped cilantro
  • 2-4 oz
    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

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