Chicken Tortilla Soup
By: Leah Rodrigues
Published: September 21, 2011

In continuing with Hispanic Heritage month, I am posting a recipe on my favorite tortilla soup.  This rich and flavorful soup has chunks of veggies, chicken, and avocados mixed with sliced tortilla chips.  Serve this soup in a large bowl as a main course or as a starter.  This is a great recipe to use leftover chicken.
Chicken Tortilla Soup
Ingredients:



2 tablespoons olive oil
1 small onion, chopped
2/3 cup fresh cilantro, chopped
3 cloves minced garlic
14 ounces ½ cans diced tomatoes
4 cups chicken broth
3/4 tablespoon cumin
1/2 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 bay leaves
2 carrots, thinly sliced
2 skinless chicken breasts, halved and thinly sliced
3/4 teaspoon salt
Pepper to taste
1 cup shredded Monterey jack or cheddar cheese
2 avocados, diced
Bag of tortilla chips
 
Directions:
 

In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.

   
Stir in tomatoes and spices, then bring to a boil.


   
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.


   
Stir in half the cheese and 1 cup crushed tortilla chips.


   
Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.


   
This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!

Comments:
Angela
October 5, 2012

This looks absolutely wonderful!