Easy Tortilla Soup

Easy Tortilla Soup
Easy Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons cooking oil

  • 1

    tablespoon dried oregano

  • 2

    teaspoons ground cumin

  • 1

    teaspoon ground coriander

  • 1

    teaspoon ancho chili powder (any chili powder may be substituted)

  • 1/4

    teaspoon ground red pepper

  • 1

    large onion, chopped

  • 4

    large cloves garlic

  • 48

    ounces canned chicken stock

  • 28

    ounces canned crushed tomatoes

  • 2 1/2

    teaspoons salt

  • 6

    (6-inch) corn tortillas, divided

  • 1 1/2

    pounds roasted or rotisserie chicken, cut into chunks or shredded

  • 1/4

    cup lightly-packed cilantro leaves, roughly chopped

  • salt and pepper to taste

  • Optional garnish/toppings: Serve with lime wedges, sliced/diced avocado, sour cream, greek yogurt, shredded cheese, crushed tortilla chips, additional chopped fresh cilantro.

Directions

-In a large heavy pot, heat the oil over medium heat. -Add herbs and spices (oregano, cumin, coriander, chili powder, red pepper) stir to toast, until fragrant, about 30 seconds. -Add onion, cook, stirring for about 3 minutes. Grate garlic directly into pot, continue to cook, stirring, for another 2 minutes. -Add stock, crushed tomatoes, and salt. Bring to a simmer. -Halve 2 of the corn tortillas, then cut into strips, add to stock. Cook uncovered, stirring occasionally, for at least 25 minutes. -Add the chicken and reduce heat to medium-low. -Halve remaining corn tortillas, then cut into strips. Heat a skillet over medium heat. Toss tortilla strips in warm pan to toast, about 3-5 minutes. Be watchful to avoid burning. Just before serving, stir toasted strips into soup. -Salt and pepper to taste. Serve with optional garnish or toppings.

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