The Best Chicken Tortilla Soup

READY IN: 55mins
Recipe by LorenLou

Tortilla soup as it should be.....trust me, everyone loves this....and it's from the Houston Jr. League "Stop and Smell the Rosemary".

Top Review by Beanie06

I made this last night for my BF and two of his male friends. It was completely gone. They loved it!! I cooked the chicken according to the "Crock Pot Shredded Chicken in Beer" recipe and let it simmer for another hour or so after I shredded it so it would absorb as much of that flavor as possible. I added diced green and red peppers with the onions, cilantro, and tortillas, and then added a can of whole kernel corn and a can of black beans with the chicken stock. I put it on low and let it simmer uncovered for about an hour and a half, stirring every 15-20 minutes or so. I didn't even have to add the cayenne pepper. The taste was concentrated and spicy and the broth thickened to our liking. I served it with shredded cheese, fried corn tortilla crisps, and sour cream on the side. Will DEFINITELY be making this again. Thank you so much LorenLou!

Ingredients Nutrition

Directions

  1. In dutch oven, heat the oil over medium heat.
  2. Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
  3. Add the tomatoes, bringing to a boil.
  4. Add cumin, chili powder and bay leaves.
  5. Add chicken stock and return to a boil.
  6. Reduce heat.
  7. Add salt and cayenne and simmer for an additional 30 minutes.
  8. Remove bay leaves and stir in shredded chicken.
  9. Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

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