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Chicken Tortilla Soup

Ingredients

Ingredients

  • 2 to 3   cups of chicken cooked and shredded
  • 6 corn tortillas diced
  • 1 small white onion diced
  • 4 cloves of garlic minced
  • 1 jalapeño or serrano pepper minced
  • 1 small red bell pepper diced
  • 4 Roma tomatoes diced
  • ¼ cup chopped cilantro more for garnish
  • Juice of 1 lime
  • 2 bay leaves
  • teaspoons cumin
  • garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon black pepper
  • Salt to taste
  • 7 to 8 cups chicken broth
  • Olive oil

Garnish with:

  • Fried tortilla strips
  • Avocado slices
  • Crema
  • Lime wedges
  • Cilantro
  • Diced Jalapeño
  • Shredded or crumbled cheese

Instructions

Directions

  • In a large pot, heat about 3 tablespoons of oil to medium heat. Add the corn tortillas and cook until the tortillas start to crisp up. Add the onion, jalapeño and red bell pepper, cook for 3 minutes, add the garlic and cook for 1 more minute.
  • Stir in the tomatoes, bay leaves, cilantro, a pinch of salt and pepper. Cook for a few minutes, adding a little bit of broth. Add the remaining ingredients, stir well to combine, bring to a boil, reduce heat and cook for an additional 20 minutes. Taste for salt before serving.
  • For vegetable variation of the soup: Add 3 carrots, 1 small yellow squash, 2 stalks celery, and 2 cups fennel. Slice all of the veggies into slices or bite-size pieces. Follow recipe as usual, adding the vegetables at the same time you add in the onions. You can also use vegetable broth instead of chicken broth.