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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The 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!

Contributor:  
Contributor:  
Harriet (Gray) Stallings

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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