Total Time
50mins
Prep 10 mins
Cook 40 mins

This sounds really yummy for a Mexican-themed dinner and was posted in response to a request.

Ingredients Nutrition

Directions

  1. In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano.
  2. Season to taste and bring to boil.
  3. Simmer 25 minutes.
  4. Add zucchini, tomatoes and shredded chicken breast pieces.
  5. Bring to boil, then simmer 10 minutes before removing from heat.
  6. Cut tortillas into matchstick size strips.
  7. Sauté in hot oil until crisp.
  8. Drain on paper towels and set aside.
  9. To serve, place tortilla strips in individual bowls.
  10. Cover with shredded cheese and ladle in soup.
  11. Top with slice of avocado and cilantro sprig.

Reviews

(1)
Most Helpful

It was wonderful but I changed a couple of things: 1- I put 5 cups of chicken broth 2- added 2 cups of water 3- instead of the tomato paste and tomatoes I put 1 can (28on)tomato diced herbs & spices 4- instead of th dried mexican oregano I put 1 packet taco seasoning. I also sliced the tortillas into thin stripes and placed on baking sheet at 250 degrees untill crispy about 30-40 minutes (instead of using oil). I made a mexican meal for Easter for my family and this soup was a big hit. Thank you

Jeannetess April 14, 2004

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