Nearly Famous Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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! Ingredients:
2 tablespoons olive oil |
1 small onion, chopped |
2/3 cup fresh cilantro, chopped |
3 minced garlic cloves |
1 (14 1/2 ounce) can diced tomatoes |
4 cups chicken broth |
3/4 tablespoon cumin |
1/2 tablespoon chili powder |
1/4 teaspoon cayenne pepper |
1 -2 bay leaf |
2 carrots, thinly sliced |
2 skinless chicken breasts, halved and thinly sliced |
3/4 teaspoon salt |
pepper |
1/2 cup shredded monterey jack cheese |
1 -2 avocado, diced |
16 ounces tortilla chips |
Directions:
1. In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
2. Stir in tomatoes and spices, then bring to a boil.
3. Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
4. Stir in half the cheese and 1 cup crushed tortilla chips.
5. Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.
6. *This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!
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