Chicken Tortilla Soup

Chicken Tortilla Soup
Chicken Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    recipe Taco Chicken

  • 1

    large onion, chopped

  • 6

    cloves garlic, minced or pressed

  • 4

    cans chicken broth

  • 1

    15-oz. can chopped or diced tomatoes

  • 2

    jalapeno peppers (if you’re scared, try serrano peppers; they’re milder)

  • 1/4

    c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle.

  • 1

    tsp. salt

  • 1/4

    tsp. black pepper

  • TOPPINGS:

  • Store-bought tortilla chips, or 2-3 corn tortillas, plus oil for frying

  • Sliced avocado or guacamole

  • Grated or crumbled cotija cheese

  • 1/4

    c. cilantro

Directions

Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it. In a large stockpot, heat some olive oil (I can tell you right now that you’ll never hear the words EVOO from my mouth. Or my fingers.) over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes. While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado or prepare the guacamole, and fry the tortillas. Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

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