Chicken Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. (+/-) olive oil
1 medium onion
3 cloves garlic
1 jalapeno pepper (cored, seeded, minced)
1 tsp. ground cumin
1 tsp. dried oregano
6-10 c. chicken stock
2 tbsp. tomato paste
28 oz. crushed (or diced) tomatoes
1 medium zucchini
1 lb. cooked chicken, shredded or chopped
1/4 c. cilantro (chopped)
1 lime (juiced, or about 3 tbsp.)
Toppings:
1 ripe avocado, diced
1 c. favorite melting cheese, shredded
Sour cream
Tortilla strips
For homemade tortilla strips:
4 corn tortillas (stale is better)
Oil for frying
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Directions: |
Directions:Heat olive oil in large pot over med heat. Add onion, garlic, jalapeno pepper, cumin, and oregano. Sauté until onions are soft (about 5 min).
Add 6-10 c. chicken stock (more stock means thinner soup). Stir in tomato paste, tomatoes, cilantro, and lime juice.
Bring soup to a boil and reduce to a simmer - cover and let simmer for 20 minutes, stirring occasionally.
Add chicken and zucchini and let simmer for an additional 10 minutes, or until chicken is heated through and zucchini is tender.
Tortilla Strips (for topping):
Cut up tortillas into 1/2 inch strips. Heat frying oil until it is sizzling and add strips in batches, placing them on paper towels to drain once they are golden on both sides. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 Hour |
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