Chicken Tortilla Soup

Recipe by missslugg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the tortillas into quarter-inch strips and scatter them on a baking sheet sprayed with nonstick spray (or covered in foil).
  • Bake in a 400-degree oven for about 10 minutes (until crispy).
  • Meanwhile, chop the onions and garlic and saute them over low heat with 2 tablespoons of vegetable (or olive) oil until the onion is transparent.
  • Add the green chiles and empty the can of tomatoes (including the juice) and the chicken broth into the pot.
  • Add the Mexican oregano, cumin, and hot sauce, and let everything simmer for 20 minutes.
  • In a small bowl, whisk together the flour and water until the mixture is very smooth.
  • Pour the flour mixture slowly into the soup, stirring constantly.
  • Bring the soup back to a boil and simmer for 5 minutes.
  • Add the chicken pieces, and simmer the soup for 5 more minutes or until the chicken is cooked through.
  • Serve over a handful of tortilla strips and stir in grated cheese or sour cream, if desired.
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