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Chicken Tortilla Soup recipe

Fried tortilla strips add a bit of starchto this easy chicken soup. A garnish of Monterey Jack cheeseand sliced avocado finishes off the south-of-the-border theme.

Recipe: Chicken TortillaSoup

1 fresh whole chicken
4 1/2 cups water
10 tablespoons vegetable oil – divided use
1/2 cup chopped onion
1 clove garlic, peeled and chopped
4 cups chicken broth
1 (15-ounce) can tomato sauce
1/4 cup chopped green bell pepper
1 tablespoon crushed red pepper flakes
3/4 teaspoon crushed dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
10 corn tortillas, sliced
1 cup shredded Monterey Jack cheese
1 avocado, peeled, pitted and sliced

  • In a 3-quart saucepan simmer chicken inwater until tender*, about 25 minutes. Remove chicken from stock,straining and reserving stock; allow chicken to cool enough tohandle. Separate meat from skin and bone, and dice. Set asidemeat and stock.
  • In a large stockpot over medium-high heat,heat 2 tablespoons of the oil and cook onions and garlic untilonion is tender, about 3 minutes. Stir in chicken meat, stockand broth, tomato sauce, green bell pepper, red pepper flakes,basil, salt and pepper. Heat to boiling. Reduce heat and simmer,uncovered, for 30 minutes.
  • In a skillet, heat remaining 8 tablespoons(1/2 cup) oil. Add tortilla slices, working in batches if necessary,and cook until light brown, 30 to 60 seconds; drain on papertowel.
  • Divide tortilla strips among the servingbowls; pour soup on top. Top with cheese and avocado.

    Makes 12 servings.

    Chicken Tortilla Soup –

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