This chicken tortilla soup recipe has great flavor and doesn't take much cooking time. It's also a great way to use up those corn tortillas getting stale in your refrigerator.
6 cups chicken broth
1 14.5-ounce can diced or crushed tomatoes, undrained
2 tablespoons vegetable oil
Six 6-inch corn tortillas, cut into strips 1/2 inch wide and 2 to 3 inches long
2 boneless, skinless chicken breast halves or 3 thighs, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, finely chopped
2 jalapeños, seeded and minced
1/2 teaspoon teaspoon ground cumin
1/2 teaspoon kosher or sea salt
1/2 cup shredded Monterey Jack cheese
Chopped fresh cilantro
1 lime, cut into 6 wedges
How to Make It
Combine broth and tomatoes in a soup pot, and bring to a boil; reduce heat to medium-low, and let simmer 10 minutes.
Meanwhile, heat oil in a medium skillet over medium-high heat until hot. Add tortilla strips in a couple of batches and cook, stirring once or twice, until light brown and crisp, 5 to 7 minutes. Remove fried strips to paper towels to drain.
In same skillet, cook chicken 3 to 5 minutes without stirring, until nicely browned on first side. Add onion, garlic, jalapeños, cumin, and salt; cook 5 minutes or so, stirring occasionally, until chicken is cooked through and vegetables are softened.
Add contents of skillet to simmering broth; cook 10 minutes.
Ladle soup into bowls. Garnish each with tortilla strips, cheese, and cilantro; serve each bowl with a wedge of lime.
This is an easy recipe and it was delicious! I used part of a rotisserie chicken when I made mine and let it simmer for the better part of an afternoon and it was wonderful! My husband loved it and there were no left overs!
Really good recipe. I didn't have jalapeno's on hand but did have Ro-tel diced tomatoes, so I used that and it turned out really good. The soup had just enough "hot" seasoning for us. I doubled the recipe so I used one can seasoned onion garlic diced tomatoes with 12 cups of chicken broth. I will be making this one again.f
A long time ago I had a wonderful tortilla soup in Mexico. The picture that accompanied this recipe had a similar look, but this is far from that authentic soup I had. This recipe tastes like chicken broth with canned tomatoes without enough hearty mexican flavors. It is fine as a very basic recipe, but I will keep searching for a recipe that better matches my expectations.
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