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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lotti von Niessen Dick
Added: Wednesday, June 17, 2009


cup chopped onion
3 cloves garlic, peeled & chopped
tsp ground cumin
tsp dried oregano
tsp chili powder
tsp pepper
8 cups chicken broth
1-14 oz can diced tomatoes with juice
1-4 oz can diced green chilies
1-2 lbs chicken, diced
1 firm avocado, chopped
5 Tbsp chopped fresh cilantro
salt to taste
cup shredded cheese (optional)
10 soft corn tortillas stacked and sliced into thin strips
sour cream (optional)

In a 5-6 qt nonstick pan (medium heat) stir onion, garlic, cumin, oregano, chili powder (or ground red pepper if you want spicy soup), and pepper until spices are fragrant. Add broth, tomatoes and juice, and green chilies. Cover and bring to a boil over high heat. Add the diced chicken to the broth and continue to boil. Add the thinly sliced tortilla strips to the broth. Reduce heat, cover, and simmer for 15-25 minutes. Stir occasionally. The tortillas will break down and thicken the soup. 5 minutes before serving add 2 Tbsp of the cilantro, and salt to taste. Ladle into soup bowls, garnish with avocado and cilantro. Cheese and/or sour cream may be added as an option. You can use whatever cheese you like. I like to mix finely shredded jack and cheddar.




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