Community Pick
Light Chicken Tortilla Soup
"This is my modified version of a tortilla soup recipe that I found. My whole family loves this soup so I make it often."
photo by beckas
- Ready In:
- 1hr 45mins
- Ingredients:
- 22
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 3 -4 garlic cloves, minced
- 1 (4 ounce) can of chopped green chilies, drained
- 1 cup chopped fresh tomato
- 1 finely chopped jalapeno pepper (optional)
- 1 (12 ounce) can V8 vegetable juice (I use spicy V8 juice)
- 4 1⁄2 cups water
- 1 beef bouillon cube (I use Knorr extra large)
- 1 chicken bouillon cube (I use Knorr extra large)
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon black pepper
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 chicken breasts, cooked and shredded
- vegetables (such as zucchini,corn,kidney beans)
- fried tortilla, in strips, for garnish
- avocado, for garnish
- shredded cheese, for garnish
- cilantro, for garnish
directions
- Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
- In a large pot, saute first four ingredients until tender.
- Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
- Cover and bring to a boil.
- Reduce heat to low and simmer for about an hour.
- Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
- Simmer until the vegetalbes are tender, about 30 more minutes.
- To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
- Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
- Lightly sprinkle the tortilla strips with salt if desired.
- Layer the tortilla strips in bowls.
- Sprinkle with chopped avocado if desired.
- Ladle soup into bowl.
- Sprinkle with shredded cheddar cheese and cilantro and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
WHOOHOO! Id give it more stars if I could! This is fabulous! This pleased a table of SIX picky eaters! EVERYONE at work wants the recipe even the guys! *I bought an already roasted chicken at the store a just tore it up and tossed it in...it was so quick! I LOVE it served with fresh avacado as a garnish too! Thank you! -
Made the first time as stated....just not a stunner...lacked a real depth of flavor. Second time used same ingredients with adjustments. Omit canned chilies and fresh tomatoes. Use 14oz can of Hunts diced tomatos with green chilies. Use 6 oz V-8. Omit salt in recipe. Triple the beef and tripple the chicken flavors...I use Jamison Soup Base. Use metal stick mixer to partially puree the tomatos. Omit fresh Chilie, use 7-8 rounds canned hot peppers ( your choice). Quarter 2 8" zucinni and chop, saute and add to soup. Add 1/2 cup frozen corn. Served with mexican corn bread, salad and Asiago Cheese bread for dipping...yum...yum. -
This soup is excellent. I cook in a nursing home and wasn't sure how it would go over. I was worried maybe it would be to spicy. They are picky eaters. They loved it some asked for seconds and I only gave out 1 alternate meal. I served black bean and cheese quesadillas with it yum. I highly recommend this recipe. It was very easy to make also. I made enough for 150 people.
-
We love this soup. I season the chicken with poultry seasoning and saute it and shred it as it cooks. I add veg-all, zuchinni & yellow squash. To save time, I use the leftover broken chips from my Tortilla Chips bag that I never know what to do with! I garnish with sour cream, avocado, & chesse! YUMMY! -
Beskas, Great Soup,I sprinkled Mexican blend shredded cheese on top in my bowl instead of cheddar, and a spoon of diced up Jalapeno peppers on top.YUMMY. Thanks, Darlene Summers
see 31 more reviews
Tweaks
-
My husband made this soup last night and it was incredible! Better than what I had in Austin as it wasn't as overly salty. He substituted Chipolte and Habanaro ground pepper for the Chilie (we both dislike Chilie pepper) and left out the V8 (less sodium) and beef bouillon (again, less sodium) and the rest was the same. Avocado, jalapeno Jack cheese, tortilla chips, chopped cilantro...YUM! GREAT SOUP!
RECIPE SUBMITTED BY
beckas
Bay Area, CA
I love Recipezaar! I have found many great recipes on this site! Since I've found zaar, I've been spending more time making recipes from zaar than I have from my dozens of cookbooks. What can I say....zaar members post darn good recipes! I wish that I could spend more time cooking but I tend to keep meals simple because I work full time as an Microsoft Exchange E-mail Administrator and I spend the rest of my time taking care of my three year old toddler. He demands so much of my time that I don't have as much time to cook as I used to. My favorite hobbies are collecting recipes and photography. I am an amateur photographer and I take pictures at almost every chance that I get. The picture that is posted on this page is a self portrait.
