Chicken Tortilla Soup

If you don't have time to fry your own tortilla strips, store-bought tortilla chips will work in a pinch.

  • Total Time:
  • Servings: 4

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • One 14 1/2-ounce can diced tomatoes
  • 4 cups chicken stock
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground oregano
  • 1 cup cooked chicken, cubed or shredded
  • Kosher or sea salt
  • Freshly ground black pepper
  • Fried tortilla strips or crushed tortilla chips, for serving
  • Chopped fresh cilantro, for serving
  • Lime wedges, for serving

How to make this recipe

  1. In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until onions are soft and translucent, about 3 minutes.

  2. Stir in canned tomatoes (including the juice), chicken stock, ground cumin, smoked paprika, ground oregano and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for 5 minutes.

  3. Season with salt and pepper to taste and top with tortilla strips and cilantro. Serve with lime wedges.

Contributed By Photo © Todd Porter & Diane Cu Published September 2011





455914 recipes/chicken-tortilla-soup 2014-04-01T19:20:48+00:00 Todd Porter and Diane Cu american|mexican|southwestern-tex-mex|soups-and-stews|4|fast|healthy|web-exclusive|weeknight-dinner september-2011 recipes,chicken-tortilla-soup 455914
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