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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Momma's Favorite's 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!

Connie Willis


Regular servings of soup

2-3 chicken breast
Medium chopped onion
1 large jalapeno or 2 small jalapeno
2 cloves garlic
1 can of green chiles pre-diced
2 t chili powder
2 t cumin
1 t Worcestershire© sauce
2 t sugar
1 can undrained diced tomatoes
1 can undrained Rotel© tomatoes
chopped cilantro
1 can Campbells© Tomato Bisque Soup
1 can 14 oz beef broth
1 can 14 oz chicken broth
Corn Tortillias
Garnish with avacados

Roughly chop one medium onion, 1 large jalapeno (or two small), 2 cloves garlic, and a can of green chiles.

Heat some olive oil in a soup pot and saute everything until the onions are tender and translucent.

Add 2 tsp chili powder and 2 tsp cumin. Stir and continue to cook the veggies. The heat helps release the flavors of the spices.

In a blender, put the onion/jalapeno mixture, a handful of chopped cilantro, 1 tsp Worcestershire sauce, 2 tsp sugar, 1 can (undrained) diced tomatoes and 1 can (undrained) diced tomatoes with Mexican seasoning. I like to use one of each so the flavor isn't horribly overpowered.
Puree everything until nice and smooth.

Pour the pureed tomatoes/spices back into the soup pot. Add 1 can tomato bisque soup, 1 can (14oz) beef broth, and 1 can (14 oz) chicken broth. Cook over medium heat until everything is hot.
[NOTE: At this stage, this soup base can be put into containers and frozen for later use.]

Once the soup base is heated. Add 2 cups cooked chicken. I use canned chicken (drained) for convenience. Mix into your soup. Let this simmer so the flavors can marry.

In a skillet, heat some oil. Cut up tortillas into thin strips and fry until golden brown.

Remove from oil onto paper towels and sprinkle lightly with salt.

Cut an avocado in half. Carefully pull out the seed, then carefully peel off the skin. Putting the flat side down on the cutting board, dice the avocado.

To serve: Ladle soup into a bowl. Stack some fried tortilla strips in the center. Sprinkle grated cheddar cheese around the edge. Sprinkle avocado around the perimeter as well. Put a dollop of sour cream in the center on top of the tortilla strips.

Double recipe

4-5 chicken breast
Large chopped onion
2 large jalapeno or 4 small jalapeno
4 cloves garlic
2 can of green chiles pre-diced
4 t chili powder
4 t cumin
2 t Worcestershire© sauce
2 can undrained diced tomatoes
2 can undrained Rotel© tomatoes
chopped cilantro (as little as possible)
2 can Campbells© Tomatoe Bisque Soup
32 oz beef broth
32 oz chicken broth

Make the same way as above, I leave out the sugar, I feel it makes it too sweet, I use Campbell Tomato Bisque soup because it is sweeter than regular tomato soup.

I also don't like cilantro, but it does need some for flavor.

I also cook the whole pack of corn tortillas, it actually makes the soup with the crunch. Plus we love fried corn tortillas.

I have used canned chicken, but prefer to cook my own chicken so I can get the broth.

Obviously when doubled it makes enough for 15 or so people. Need more use smaller bowls.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
90 min
Personal Notes:
Personal Notes:
I actually more than double this recipe when I make it because it goes fast.

When cooking my chicken I use 32 oz of chicken broth when cooking the chicken and season with garlic, onion powder, accent, salt and pepper.

To I also use 32 oz of beef broth




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