Chicken Tortilla Soup is a traditional Mexican soup that is typically made with chicken, tomatoes, onions, and a variety of spices. It is often served with tortilla chips, cheese, and sour cream.
GARNISHES1 xAvocado Slices1 xCheese; Corn Tortillas should be cut into 1/2-inch strips.
Cooked Chickenbreasts should be cut up or shredded.
Use Monterey Jack or ChihuahuaCheese in this recipe.
~Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven untilonion is tender.
Stir in broth, bell pepper, ground red chiles, basil,salt and pepper, and tomato puree.
Heat to boiling; reduce heat.
Simmeruncovered for 30 minutes.
Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;drain.
Divide tortilla strips and chicken among 6 bowls; pour broth overchicken.
Top with cheese and avocado slices.
Ingredients
Directions
GARNISHES1 xAvocado Slices1 xCheese; Corn Tortillas should be cut into 1/2-inch strips.
Cooked Chickenbreasts should be cut up or shredded.
Use Monterey Jack or ChihuahuaCheese in this recipe.
~Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven untilonion is tender.
Stir in broth, bell pepper, ground red chiles, basil,salt and pepper, and tomato puree.
Heat to boiling; reduce heat.
Simmeruncovered for 30 minutes.
Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;drain.
Divide tortilla strips and chicken among 6 bowls; pour broth overchicken.
Top with cheese and avocado slices.
