Chicken Tortilla Soup
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 tortillas
- 1⁄2 cup chopped onion
- 3 boneless skinless chicken breast halves
- 1 clove garlic, pressed or 1 teaspoon already minced garlic
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- 2 (14 1/2 ounce) cans chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can chopped green chilies, undrained
- 4 teaspoons cilantro
- 1⁄2 cup shredded cheddar cheese or 1/2 cup colby-monterey jack cheese
- 4 slices fresh limes, thick (optional)
directions
- Preheat oven to 400 degrees.
- Cut tortillas into 1/2 inch strips and bake 7-8 minutes or until crisp.
- Cook chicken until lightly browned in pan large enough to make soup.
- Add onion, garlic, cilantro, chili powder and cumin.
- Cook and stir for 2 minutes.
- Stir in broth, tomatoes and chilies.
- Bring to a boil.
- Reduce heat and simmer 10 minutes.
- Pour soup into bowls and sprinkle with cheese and tortilla strips.
- Garnish with lime slices.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The bulk of this recipe isn't too bad, but it definitely needed some kick. On top of adding a lot more salt we added 1/2 tsp of chipolte chili powder, a finely diced jalapeno, and 1/4 tsp cayenne. I cooked the chicken on the stove and then cut it up really small too. Served with crushed tortilla chips and cheese. Yummy!
see 4 more reviews
Tweaks
-
This recipe was very good. I was in a hurry so instead of baking the tortillas I just used tortilla chips and we crumbled some on our soup. Also, we like it kinda spicy so the cumin was a great touch, but also instead of diced tomatoes and dried cilantro I just poured in some chunky salsa and chopped up some fresh cilantro.