Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Mary Ostyn
Recipe by Oxmoor House November 2009

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Credit: Lee Harrelson

Recipe Summary test

total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth and tomatoes in a soup pot, and bring to a boil; reduce heat to medium-low, and let simmer 10 minutes.

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  • 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.

Source

Family Feasts for $75 a Week

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