• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Tortilla Soup

  • Recipe Submitted by on

Category: Poultry, Mexican

 Ingredients List

  • 1 md Onion; finely chopped
  • 1 cl Garlic; Finely Chopped
  • 2 tb Vegetable Oil
  • 4 c Chicken Broth
  • 1/4 c Red Bell Pepper; Chopped
  • 1 tb Red Chiles; Ground
  • 3/4 ts Basil Leaves; Dried
  • 1/2 ts Salt
  • 1/4 ts Pepper
  • 15 oz Tomato Puree; 1 can
  • 1/2 c Vegetable Oil
  • 10 6" Corn Tortillas; *
  • 2 c Chicken Breasts; Cooked; **


Avocado Slices
Cheese; ***

* Corn Tortillas should be cut into 1/2-inch strips.

** Cooked Chicken breasts should be cut up or shredded.

*** Use Monterey Jack or Chihuahua Cheese in this recipe.

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt
and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered 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 over
chicken. Top with cheese and avocado slices.

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