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Santa Fe Tortilla Soup Recipe

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This recipe for Santa Fe Tortilla Soup is from The Cazares/Riyevski 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:  
2 cans (141/2 oz each) chicken broth
1 cup diced onion
2 cloves garlic minced
1tsp plus one tablespoon chopped cilantro
3/4 tsp dried cumin
1/2 tsp salt
1/8 tsp pepper
8 oz chicken tenders diced small
2 corn tortillas
1 can 14 1/2 oz whole tomatoes, drained, seeded and diced medium
1 tbsp diced canned mild chilies
2 tbsp chopped green onions
2 oz shredded cheddar or jack cheese
Directions:
Directions:
1. In medium saucepan bring chicken broth to boil, add onion, garlic, 1 tsp cilantro, cumin, salt and pepper simmer over medium heat for 5 minutes.

2. Preheat oven 400º

3. Add chicken to simmering soup. Stir cover, and remove from heat. Let stand 10 minutes.

4. Meanwhile, cut tortillas in half cut crosswise into 1/2 inch wide strips. Place strips on a baking sheet. Bake in oven until crisp 5 to 8 minutes.

5. Stir tomatoes and chilies into chicken mixture. Place over low heat just to heat through. Remove from heat.

6. Ladle soup into 4 bowls. Top each with green onions, shredded cheese and 1 tbsp chopped cilantro. Scatter tortilla strips over top
Number Of Servings:
Number Of Servings:
4

 

 

 

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