chicken tortilla soup

One of my favorite things to cook is soup.  And I love to eat it.  However, my hubby’s response to soup for our evening meal is usually something like…”We’re having liquid for dinner?”  BUT, earlier this week, after eating my new concoction of a chicken tortilla soup, his reaction was “This could win awards, babe!”  Success.

Chicken Tortilla Soup

  • 2 tablespoons coconut (or vegetable) oil
  • 6 corn tortillas, torn into small pieces
  • 3 cloves garlic, minced (or 1/2 tsp. garlic powder)
  • 1/2 cup chopped fresh cilantro
  • 1 onion, chopped
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can beans (kidney, black, or pinto are best)
  • 1 tsp. ground cumin
  • 2 tsp. chili powder
  • 5 or 6 cups chicken broth (depending on how thick you’d like it)
  • 1/2 tsp. salt
  • 1/2 c. salsa
  • 4 boneless chicken breast halves, cooked and shredded
  • 1 c. shredded cheddar cheese

In a large stock pot heat oil over medium heat.  Add tortillas, garlic, onion and cilantro.  Saute for a few minutes.  Stir in tomatoes and beans and bring to a boil.  Add cumin, chili powder, chicken broth, salt and salsa.  Reduce heat to medium-low and simmer 30 minutes.  Stir in chicken and cheese.  Heat through and serve with extra shredded cheese and/or sour cream, and some fresh cilantro.  Excellent with cornbread too (especially if it’s Trader Joe’s mix!)

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Abby

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8 Responses to chicken tortilla soup

  1. Ruth says:

    I must make this. And perhaps enjoy it myself since Troy doesn’t care for cilantro–which I believe is quintessentially tortilla soupesque. End of story.

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  5. Lou Cowherd says:

    Best tortilla soup recipe I’ve made (and I’ve made a lot)!

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