Chicken Tortilla Soup Recipe

* Corn Tortillas should be cut into 1/2-inch strips.

** Cooked Chicken breasts should be cut up or shredded.

*** Use Monterey Jack or Chihuahua Cheese in this recipe.

Step 1

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.

Things You'll Need

  • 1/2c Onion; Finely Chopped, 1 Med
  • 1ea Clove Garlic; Finely Chopped
  • 2T Vegetable Oil
  • 4c Chicken Broth
  • 1/4c Red Bell Pepper; Chopped
  • 1T Red Chiles; Ground
  • 3/4t Basil Leaves; Dried
  • 1/2t Salt
  • 1/4t Pepper
  • 15oz Tomato Puree; 1 can
  • 1/2c Vegetable Oil
  • 10ea 6"-dia Corn Tortillas; *
  • 2c Chicken Breasts; Cooked, **
  • 1 Avocado Slices
  • 1 Cheese; ***

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