ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tortilla Soup

Yield 14 cups
Runner-up

Ingredients

  • 4 corn tortillas, cut into 1-inch pieces
  • 1 large onion, chopped
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons dried cilantro
  • 3 tablespoons vegetable oil
  • 2 cups chopped cooked chicken
  • 2 quarts chicken broth
  • 1 (14.5-ounce) can stewed tomatoes, undrained and chopped
  • 1 (10-ounce) can diced tomatoes and green chiles
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 4 to 8 corn tortillas, cut into 1/4-inch strips
  • 1/2 cup vegetable oil
  • 2 cups (8 ounces) shredded Monterey Jack or mozzarella cheese
  • Avocado slices (optional)

How to Make It

  1. Sauté first 4 ingredients in 3 tablespoons hot oil in a Dutch oven 5 minutes. Add chopped chicken and next 6 ingredients. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Discard bay leaf.

  2. Fry tortilla strips in 1/2 cup hot oil in a large skillet until crisp. Drain on paper towels.

  3. Sprinkle fried strips and cheese over each serving. Top with avocado, if desired.