Tortilla Soup
From pamelanava 15 years ago
- 30 minutes to make
- Serves 6
I came up with this for a warm, healthy, comfort soup on a cold fall night.
Ingredients
- 2 boneless, skinless chicken breasts shopping list
- EVOO shopping list
- 1/2 yellow onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1/2 or whole jalapeno, seeded, minced shopping list
- 1 can petite diced tomatoes shopping list
- 1 Tbs cumin shopping list
- 1 Tbs parsley shopping list
- kosher salt and pepper to taste shopping list
- 1 box (1 quart) chicken stock shopping list
- juice of 1 lime shopping list
- 1 tsp lime zest shopping list
- Sour cream shopping list
- Shredded Mexican blend cheese shopping list
- avocado, sliced shopping list
- corn tortillas shopping list
How to make it
- Heat olive oil over high heat. Chop chicken breasts, season with salt and cook in oil.
- Set aside
- Heat olive oil in pot over medium heat.
- Add onion, garlic, jalapeno
- Season with pinch of salt and pepper
- Saute 5 minutes
- Add tomatoes
- Season with cumin and parsley
- Cook 5 minutes
- Add chicken stock
- Add lime juice and zest
- Bring to a boil, reduce and simmer 20 minutes, stirring occasionally
- Put corn tortillas into 350 degree oven for 10 minutes, until crispy
- Add chicken to soup and heat through for 5 minutes.
- Ladle into bowls and top with cheese, sour cream, avocado and/or broken up pieces of tortilla
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