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Nearly Famous Chicken Tortilla Soup

by on January 27, 2011 in Soups

See this recipe post on aspicyperspective’s site!

January 27, 2011 Soups
4.75 Mitt(s) 12 Rating(s)12 votes, average: 4.75 out of 512 votes, average: 4.75 out of 512 votes, average: 4.75 out of 512 votes, average: 4.75 out of 512 votes, average: 4.75 out of 5

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Difficulty Easy

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Recipe Description

It would seem that everyone has their own version of tortilla soup. Some are thick and cheesy; some thin and watery. I prefer a thin, but not watery, broth-based tortilla soup with LOTS of veggies and toppings. I developed this recipe years ago and would venture to say it is my MOST requested recipe. I email this recipe constantly to personal friends or blog readers. So here it is – ASP’s nearly famous Chicken Tortilla Soup!

Preparation Instructions

In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.

Stir in tomatoes and spices, then bring to a boil.

Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.

Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.

Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.

Serves 4+.

* This is a great recipe for using leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 cup Chopped Onion
  • ⅔ cups Chopped Cilantro, Divided Use
  • 1 Tablespoon Minced Garlic
  • 14-½ ounces, weight Can Of Diced Tomatoes
  • ¾ Tablespoons Ground Cumin
  • ½ Tablespoons Chili Powder
  • ¼ teaspoons Cayenne Pepper
  • 2 whole Bay Leaves
  • 4 cups Chicken Broth
  • 2 whole Large Carrots, Sliced Thin
  • 1 whole Chicken Breasts, Sliced Thin
  • 1-½ cup Shredded Monterey Jack Cheese, Divided Use
  • ¾ teaspoons Salt
  • 1 bag Tortilla Chips, 12 Ounce Bag
  • 1 whole Avocado, diced

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