Tortilla Soup
MexicanChickenEasy35 minBy Northstar
Ingredients
Servings
4
- 1 cup cooked chicken, diced
- 1 count onion, chopped
- 2 clove garlic, minced
- 1 tbsp vegetable oil
- 1 can (10.5 oz) Rotel diced tomatoes with green chiles
- 1 can (16 oz) tomatoes, pureed
- 3 cup chicken stock
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 4 count corn tortillas, cut into thin strips
- 0.3 cup vegetable oil (for frying)
- 1 count avocado, diced (garnish)
- 0.5 cup shredded cheese (garnish)
- 0.3 cup sour cream (garnish)
Instructions
- 1
In a large saucepan, sauté onion and garlic in 1 tablespoon oil over medium heat for 5 minutes until soft.
- 2
Add Rotel tomatoes, pureed tomatoes, chicken stock, chili powder, cumin, and salt. Bring to a boil, then reduce heat and simmer 20–30 minutes.
- 3
Meanwhile, fry tortilla strips in 1/4 inch of hot oil in a skillet until crisp. Drain on paper towels.
- 4
Add diced chicken and tortilla strips to the soup; heat through for 5 minutes.
- 5
Serve garnished with diced avocado, shredded cheese, and a dollop of sour cream.
Tags
soup