Total Time
55mins
Prep 20 mins
Cook 35 mins

I was looking here for a recipe for Tortilla Soup recently, and most of the ones I found were either a recreation of a chain restaurant in the midwest, or use Campbell's Soup as a base. I finally found one on another site, but had to modify it for ingredients on hand (sorry, no epazote in my kitchen). The result is pretty good. Give it a try!

Ingredients Nutrition

Directions

  1. Heat the oil in a stock pot to medium-high. Add the onion & garlic cloves. Cook, stirring frequently, until onion is translucent (5 - 10 minutes).
  2. Add the cooked onions & garlic into a blender along with the tomatoes. Blend until smooth.
  3. Return the pan to medium-high heat and add the puree from the blender. Cook, stirring constantly, until it reaches the consistency of tomato paste, about 10 minutes.
  4. Add the stock and chili powder to the pan and bring to a boil. Reduce hear to medium-low and simmer for 15 minutes. Add chicken, cilantro, salt & pepper and simmer for an additional 10 minutes until chicken is fully cooked.
  5. Just before serving, divide the chips, cheese, and avocado between serving bowls. Ladle soup into the bowls, and garnish with sour cream.
  6. Enjoy!