Nearly Famous Chicken Tortilla Soup


2 tablespoons olive oil
1 small onion, chopped
2/3 cup fresh cilantro, chopped
3 cloves minced garlic
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
2 avocados, diced


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!


It would seem that everyone has their own version of tortilla soup. Some are thick and cheesy; some thin and watery. I prefer a thin, but not watery, broth-based tortilla soup with LOTS of veggies and toppings. I developed this recipe years ago and would venture to say it is my MOST requested recipe. Both to personal friends or blog readers, I email this recipe constantly!
So here it is, ASP’s nearly famous Chicken Tortilla Soup, have at it!


4 +


Thursday, January 27, 2011 - 6:39am


Related Cooking Videos