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Chicken tortilla soup

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Ingredients/Components

5 oz
cans chicken broth - 2 oz
salt and pepper to taste - 1 item
medium onion, chopped - 1 item
Cheddar cheese - 1/2 lb
can diced tomatoes - 1 oz
flour tortillas - 1 pkg
cloves fresh garlic, minced - 4 item
medium picante salsa - 1 c
fresh, chopped cilantro - 1/4 c
red chile powder more or less to your taste - 1 tsp
cooked chicken breasts, cut into small chunks - 4 item

How to make chicken tortilla soup:

In a large stockpot, combine and whisk together until smooth all 8 cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper. Bring all ingredients to a full boil; reduce heat and simmer for 1 hour. Add cilantro and chicken breast chunks. Simmer another hour.

While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep-fry in hot oil until lightly browned. Shred cheese.

To Serve: Ladle soup into bowls. Top with shredded cheese and fried tortilla chips. I double this recipe and use a 12-quart stockpot. Enjoy!

Recipe categories: Vegetables, Soups & stews, North american.

Rating:

Average rating: 4, total votes: 3

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