Pampered Chef Chicken Tortilla Soup

Total Time
40mins
Prep 0 mins
Cook 40 mins

Very easy and tasty soup recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp.
  2. Meanwhile, chop onion. Cut chicken into 1/2 inch pieces. Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. Cook and stir. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer.
  3. Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over top. Sprinkle with cilantro. Garnish each bowl with lime slice to squeeze juice into soup if desired.

Reviews

(1)
Most Helpful

Wonderful lunch soup. I made this for our PTO Cinco de Mayo teacher appreciation lunch and it was devoured. Next time I will use chicken breasts that are still on the bone as I feel that you get a richer chicken flavor. With that thought I would simmer the chicken with the spices instead of browning it, just to get a more tender result with the chicken. (I am not sure if this will produce the same results, but I will give it a try.) The lime and tortillas were a great garnish and several teacher's commented about that. Thanks for posting a wonderful recipe. Reviewed for P.A.C Spring 2008.

Kit_Kat May 10, 2008

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