Chicken Tortilla Soup
This recipe comprises the basic components of a traditional Mexican soup. It is a very flexible recipe so you can add or omit anything you would like (such as beans, corn, rice, green onions etc.) The tortillas can also be made fresh by using whole tortilla shells. Just cut into strips and deep fry until the tortillas are a light-golden brown.
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- 6 cup(s) chicken broth
- 1 pound(s) chicken breasts
- 2 tablespoon(s) Vegetable oil
- 1 whole(s) onion diced
- 2 clove(s) fresh garlic minced
- 2 whole(s) tomatoes dinced
- 1-2 whole(s) jalapeno peppers minced
- 1 cup(s) water
- 2-3 cup(s) tortilla chips
- 2 piece(s) green onions chopped
- 1 can(s) corn
- 2-3 dash(es) hot sauce (optional)
- 1. Bring the chicken broth to a boil in a large, deep frying pan. Season the chicken breasts with salt, pepper, and any other spices of your choice. Add the chicken to the broth. Reduce the heat and cook the chicken until white and tender, 8-10 minutes. When the chicken is done, remove from broth and set aside to cool.
- 2. Warm the vegetable oil in a separate pan and saute the onion and garlic with some salt and pepper. Add the tomato, jalapeno peppers, and corn.
- 3. Add the mixture to the broth in addition to the water. Bring the broth back to a boil, reduce the heat and let simmer for about 10 minutes so the flavors have time to blend.
- 4. Shred the cooled chicken with either your fingers or a knife. Add to the broth.
- 5. Add hot sauce to taste if you desire. Top with tortillas and green onions before serving.
This recipe is a personal recipe added by Lspehar and has not been tested or endorsed by MyRecipes.
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