Tortilla soup

Tortilla soup



  • chicken - 1 lb
  • celery stalks - 3 item
  • carrots - 2 item
  • chicken broth - 32 oz
  • bag corn chips - 1 item
  • avocados - 2 item
  • cooking oil - 1 item
  • onions - 2 item
  • cloves garlic - 4 item
  • fresh jalapeno - 1 item
  • chili powder - 4 tsp
  • Colby Jack cheese - 1/4 lb
  • sour cream - 6 oz
  • can whole tomatoes - 1 oz

How to make tortilla soup:

Chop celery, carrot, onion, garlic and jalapeno. In a skillet, saut in 1 teaspoon of cooking oil until seared and almost tender. Cut up chicken and add to the mixture. Simmer until chicken is cooked through but not very brown. Place mixture into a large pot. Add chicken broth, tomatoes with the juice, chili powder and salt and pepper to taste.

Five minutes before serving, add grated cheese and the peeled and diced avocados to the soup. Let it simmer until the cheese melts.

To serve, ladle into large bowls that will have room for a garnish of extra cheese, tomato, avocado and of course, a blob of sour cream.

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

Tortilla soup
Average rating: 3.5 of 5, total votes: 8
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
sugar, pkg, butter, water, chopped onion
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