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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Revised Gray 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:  
1/2 c. chopped onion
2 tsp. vegetable/canola oil for cooking
3 boneless, skinless chicken breasts halves
1/2 tsp. salt
1/4 tsp. ground pepper
1 garlic clove, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
2 cans (14 1/2 oz each) chicken broth
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (4oz) chopped green chilies, undrained
corn tortilla chips/strips broken up
4 tsp. chopped cilantro
1/2 c. shredded cheddar cheese
fresh lime wedges
sour cream

Directions:
Directions:
1. Wash and pat dry chicken, cut into 1/2 inch pieces, season with salt and pepper. Heat cooking oil in soup pot over medium-high heat. Add chicken; cook and stir 3-5 minutes.
2. Add chopped onion, minced garlic, chili powder and ground cumin. Cook and stir for 2 minutes.
3. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
4. To serve individual servings, place desired amount of tortilla chips/strips in the bottom of the bowl. Ladle soup on top. Sprinkle desired amount of cheese and 1 tsp. fresh cilantro onto soup. Squeeze one lime wedge and top with a dollop of sour cream if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I love serving this soup with hot, buttered flour tortillas or cornbread!

 

 

 

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