Chicken Tortilla Soup
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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.
Chicken Tortilla Soup
Real Mom Kitchen
Ingredients
- 1 Tbsp 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
- ¼ cup chopped fresh cilantro
- ½ lime squeezed over soup
- salt and pepper to taste
Instructions
- 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.
Tried this recipe?Let us know how it was!
This is the original photo from this post. The above photo was updated in November 2017.
