Chicken Tortilla Soup
"Here's a great "stick to your ribs" soup. It is a meal all unto itself. It's classic and it's simply delicious. Serve with toasted buttered french bread."
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
8-10
ingredients
- 1 cup yellow onion, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons vegetable oil
- 4 cups chicken broth
- 1 (15 ounce) can tomato puree
- 1 teaspoon granulated sugar
- 1⁄2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chili powder
- 1⁄4 teaspoon black pepper
- 2 tablespoons cornstarch
- 1⁄2 cup water
- 1 lb cooked chicken, cubed
- 1 cup heavy whipping cream
- 1⁄4 cup nonfat sour cream
- 8 ounces mozzarella cheese, shredded
- 10 (6 inch) corn tortillas, cut in 1/4 inch strips
- 2 avocados, sliced
- cilantro leaf, for garnish
directions
- Sauté garlic and onions in oil in large pan or Dutch oven until soft.
- Add next 7 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
- Whisk cornstarch/water mixture into soup. Remember that full thickening will not be achieved until mixture comes to a boil. Adjust amount to create desired consistency.
- Bring to a boil, reduce heat, and simmer for 5 minutes.
- Add chicken and simmer for 5 minutes.
- Add cream and sour cream.
- Deep-fry tortilla strips in 350°F oil OR spray with non-stick cooking spray and bake in a 400°F degree oven until crisp.
- Top each serving with cheese, avocado, tortilla strips, and cilantro.
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RECIPE SUBMITTED BY
I am of Italian heritage and a native of New Orleans, so exceptional food is in the blood! We New Orleanians are very passionate about our food. Katrina is responsible for us relocating to San Antonio, Texas. We are caring for my elderly parents and needed a new business that did not take us out of the home fulltime. So, we started a catering business! It's going quite well so far.
