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Chicken Tortilla Soup

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“I have made this soup many, many times. It always goes over well, even with company. Hope you enjoy it, too!!!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. If you are starting with somewhat old, dries out tortillas, great. If not, put them on a baking sheet and put them in the oven at 200 for 10-15 minutes.
  2. After baking, cut them into 1/4" strips and fry in half the oil over medium heat until light brown and crisp. Remove from pan and drain on paper towels. Put aside for later.
  3. Heat remaining oil and cook onions, garlic, and pablano for 2-3 minutes. Stir in broth, tomatoes, and salt. Heat to boiling. Reduce heat, cover and let simmer about 15 minutes. Add chicken and heat through.
  4. To serve, put some tortilla strips in the bottom of your bowl and ladle in soup. Top with avacado, cheese, cilantro, and any remaining tortillas.
  5. Serve with lime wedges.

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