This recipe for Chicken Tortilla Soup comes from Melanie at The Sisters’ Cafe. I had never made anything like this before. The only Mexican soup I think I have ever made is taco soup. I left out the cilantro, because I did have any.
Originally, I thought I had corn tortillas in my refrigerator but, I didn’t so I used flour tortillas to finish off this soup. Now, I do think it would have been much better with the corn tortillas. This soup was so quick and easy to put together.
- 1Tbsp olive oil
- 1 chopped onion
- 1 (4 oz) can diced green chilies
- 1 lb chicken-cooked and shredded
- ¼ tsp cayenne pepper (opt.)
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 16 oz can diced tomatoes
- 1 (16 oz) can small white beans
- 1 (14.5 oz) can chicken broth
- 1/4 cup chopped fresh cilantro
- 1/2 lime squeezed over soup
- salt and pepper to taste
- In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add in the chicken and spices, tomatoes, beans and fresh cilantro,and broth.
- Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.
- Garnish:10 yellow corn tortillas-sliced and baked*1 large avocado Sour cream*
- Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam I used Pam Olive Oil), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.
- Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl.