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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, chopped (about 1½ cups)
1 tsp minced garlic
1 tablespoon olive oil
3-4 cans chicken broth (14½ oz)
2 cans (14½ oz) Mexican diced tomatoes
½ teaspoon chili powder
¼ teaspoon ground cumin
4 boneless skinless chicken breast halves, cubed (@ 1½ lbs)
1 tablespoon cornstarch
¼ cup cold water
½ cup shredded Mexican cheese blend
2 tablespoons minced fresh cilantro
Tortilla chips
Directions:
Directions:
In large saucepan, cook onion and garlic for about 3 minutes in 1 tablespoon olive oil. Add chicken broth, Mexican tomatoes, chili powder, and cumin. Bring to a boil. Add chicken. Reduce heat, cover and simmer 4 – 6 minutes (or until chicken is no longer pink.) Combine cornstarch and water until smooth. Gradually stir into soup.
Bring to a boil. Cook and stir for 1 minute. Top with cheese and cilantro. Possible other toppings: sour cream, avocado and shredded cooked carrots

 

 

 

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