Tortilla Soup

Tortilla Soup
Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp light olive oil or vegetable oil

  • 1

    cup chopped onions

  • 4

    (3oz) corn tortillas, chopped (about 3/4 cup chopped)

  • 1

    tbsp finely chopped garlic

  • 14 ounce can of diced tomatoes, drained

  • 3

    cups water plus 1 tbsp Better Than Bouillon Superior Touch Chicken Soup Base *OR* 3 cups of reduced sodium chicken broth

  • 2

    tbsp carrot baby food

  • 1

    tbsp ground cumin

  • 1 1/2

    tsp mild chili powder blend such as Gebhardt or Bolner’s Fiesta

  • 1

    tsp honey

  • 1

    bay leaf

  • 1/4

    tsp cayenne (optional, I never use)

  • 1 1/2

    cups shredded chicken breast (use more or less)

  • Black pepper and salt to taste (if necessary)

  • Garnish: avocados, shredded cheese, chopped tomatoes

Directions

In a Dutch oven or large pot, heat the oil over medium for about 40 seconds. Add the onions and tortillas and sauté for 3-5 minutes. Add the garlic and sauté for another 2 minutes, scraping bottom of pot with a spoon. Add the tomatoes and 1 cup of the water or broth. Scrape bottom of pot. If using soup base, add the soup base and stir until it is dissolved. Stir in remaining 2 cups water (or broth). Continue heating over medium or just below a boil, then add the carrot baby food, cumin, chili powder, honey and the bay leaf. Increase heat slightly and bring to a boil, then reduce heat to a simmer. Cover and let simmer for 30 minutes. Uncover and simmer, stirring often, for about 20-30 minutes or until soup is thick. Add salt and black pepper to taste. About 5 minutes before serving, add the chicken. Alternatively, you can put a big stack of chicken in a bowl, top it with avocados and cheese, then pour the soup around it. Remove the by leaf before serving.

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