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Chicken Tortilla Soup with a Quick Twist

Deel op Facebook Print Recipe

Equipment

  • Dutch oven
  • Large skillet

Ingredients

Serves 12 to 15 / Preparation Time: 30 minutes / Cooking Time: 40 minutes

  • 3 tablespoons of vegetable oil
  • 4 6-inch corn tortillas, cut into 1-inch pieces
  • 1 medium onion finely chopped
  • 5 garlic cloves minced
  • 1/4 cup of chopped fresh cilantro
  • 2 cups of chopped cooked chicken
  • 2 32-ounce containers of chicken broth
  • 1 14.5-ounce can of stewed tomatoes, undrained and chopped
  • 1 10-ounce can of diced tomatoes with green chiles, undrained
  • 1 tablespoon of ground cumin
  • 1/2 teaspoon of pepper
  • 1 bay leaf
  • 1/2 cup of vegetable oil
  • 8 corn tortillas cut into 1/4-inch strips
  • Garnishes:
  • shredded Monterey Jack cheese
  • sour cream

Instructions

  • In a Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat.
  • Add tortilla pieces, chopped onion, minced garlic, and cilantro.
  • Sauté for about 5 minutes or until the onion becomes tender.
  • Add the chopped chicken, chicken broth, stewed tomatoes, diced tomatoes with green chiles, ground cumin, pepper, and bay leaf.
  • Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 30 minutes.
  • Remove and discard the bay leaf.
  • In a large skillet, heat 1/2 cup of vegetable oil over medium-high heat.
  • Add the tortilla strips and cook for 4 to 5 minutes until they become lightly browned.
  • Drain the strips on paper towels.
  • To serve, ladle the soup into bowls, top each serving with tortilla strips, and garnish with shredded Monterey Jack cheese and sour cream, if desired.
  • Enjoy your Chicken Tortilla Soup with a Quick Twist!
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Course; Chicken / Soup / Torttilla