CHICKEN TORTILLA SOUP

 

  • Cooking Time: 55
  • Servings: 8
  • Preparation Time: 25

Ingredients

  • 1 Tbsp vegetable oil
  • 1 onion minced
  • 1 jalepeno, seeded and minced
  • 2 cloves garlic, minced
  • 1 Tbsp chili powder
  • 8 cups chicken broth, low sodium
  • 1 lb boneless, skinless chicken breasts
  • juice of 1 lime
  • 5 oz tortilla chips, crushed into large pieces
  • 3 plum tomatos, seeded and chopped
  • 1-2 avocados, chopped
  • fresh cilantro
  • sour cream
  • slices of jalepeno
  • hot sauce

Directions

  • Heat oil in a large Dutch oven over medium heat until shimmering.
  • Add onions, jalepeno, garlic, and chili powder, Cook ab 5 min, until onions are soft.
  • Stir in broth and bring to a simmer, add chicken and simmer partially covered ab 15 min, or until no pink left in chicken.
  • Remove chicken, and continue cooking broth for ab 10 more min.
  • Set chicken aside until cool enough to handle, then shred into bite size pieces.
  • Remove broth from heat and stir in lime juice.
  • In each bowl, add tortilla chips, tomatos, chicken, avocado, and then ladle broth over it all. Add cilantro, sour cream, jalepeno, and/or hot sauce on top and enjoy.

Notes

This is an easy, awesome recipe.

Categories: Mexican  Poultry  Soup 

Author Credit: america's test kitchen

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