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Tortilla Soup


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Tortilla Soup 0 Picture


  • 6 white corn tortillas, cut into 1/2" wide strips
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 tablespoon Ancho Chile Pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1/2 pound boneless, skinless chicken breasts, shredded


Servings 4
Preparation time 15mins
Cooking time 55mins


Step 1

Preheat oven to 400F. Spray a cookie sheet with non-stick cooking spray. Place the tortilla strips on the baking sheet and bake for approximately 10 minutes or until crisp and golden. Remove and set aside.

Heat oil in a large saucepan. Add onion and cook 2-3 minutes. Stir in Ancho Chile pepper, garlic salt, cumin and bay leaves, cook for 2-3 minutes. Add broth and tomatoes, simmer uncovered for 30 minutes. Discard bay leaves.

To serve, place soup in a owl and add shredded chicken and tortilla strips.Top with avocado and cheese.


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