Chicken Tortilla Soup
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 6 (6 inch) corn tortillas, preferably a little old and dried out
- 1⁄4 cup peanut oil
- 1⁄2 cup onion, chopped
- 2 garlic cloves, finely chopped
- 1⁄2 cup poblano pepper, chopped
- 4 cups chicken broth or 4 cups stock
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon jalapeno seasoning salt
- 1 1⁄2 cups shredded cooked chicken
- 1 medium ripe avocado
- 1⁄2 cup shredded monterey jack cheese
- 1⁄2 cup chopped fresh cilantro (to taste)
- 1 lime, cut into wedges
directions
- If you are starting with somewhat old, dries out tortillas, great. If not, put them on a baking sheet and put them in the oven at 200 for 10-15 minutes.
- After baking, cut them into 1/4" strips and fry in half the oil over medium heat until light brown and crisp. Remove from pan and drain on paper towels. Put aside for later.
- Heat remaining oil and cook onions, garlic, and pablano for 2-3 minutes. Stir in broth, tomatoes, and salt. Heat to boiling. Reduce heat, cover and let simmer about 15 minutes. Add chicken and heat through.
- To serve, put some tortilla strips in the bottom of your bowl and ladle in soup. Top with avacado, cheese, cilantro, and any remaining tortillas.
- Serve with lime wedges.
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RECIPE SUBMITTED BY
I am 34 years old and have been married for 16 years. I have 4 children ages 13,10, 7, and 6. I love trying new recipes and take great pride in the dishes and meals I cook. I am a stay-at-home mother, so I have the extra time to make home-cooked meals and to try more recipes than I would if I worked out in the public. I am also an experienced girl scout leader. I enjoy cooking with my girls, although we have only done it a few times. Being a girl scout leader is a lot like having a job because it is truly important to me and I feel an obligation to my girls.