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Chicken Tortilla Soup

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Member since 2007

Serves 8 | Prep Time 25 | Cook Time 55


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

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.

Pairs Well With


This is an easy, awesome recipe.

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