Super Tortilla Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
-
SOUP
- 2 (28 ounce) cans crushed tomatoes
- 2 (14 ounce) cans chicken broth
- 14 ounces of corn tostadas
- 1⁄2 yellow onion, chopped
- 8 garlic cloves, minced
- 4 tablespoons butter
- 2 tablespoons light Karo syrup
- 2 tablespoons sugar
- 1 small chipotle chile in adobo
-
TOPPINGS
- sour cream
- chopped green onion
- cilantro
- 3 chicken breasts (approx. 3 breasts, cubed, see directions)
- crushed tostadas
- grated cheddar cheese
directions
- SOUP.
- Sautee onions and garlic in oil in a large pot until tender. More can be used than recipe states, depending on taste preference.
- Add crushed tomatoes, chicken broth, butter, chipotle chille, sugar and caro syrup. A larger chipotle chille will create quite the kick in this soup, you can add a few drops of the adobo sauce as well to provide some extra spice. Simmer on low for approximately 30 minutes.
- Roughly crush up half the bag of tostada shells and mix them in with the soup. Let that sit for about 10-15 minutes so that the shells absorb the soup.
- Use a hand blender to mix the soup and get it to a nice, smooth consistancy. You may want to blend it two to three times over a fifteen-twenty minute period. You can also add more broth if you want to thin it out more.
- Add soup into pasta bowls and top with desired yummies.
- CHICKEN.
- Really simple, you can use leftovers, but I like to boil mine.
- Bring water in pot to boil and add olive oil, 2 TB kosher salt and large handful of cilantro.
- Boil chicken breasts for about 30 minutes.
- Remove from water and let cool, then chop into medium cubes.
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RECIPE SUBMITTED BY
Stay at home mom, likes to cook and bake, but only when I can be alone or in peace! For hobbies, I scrapbook and play the guitar and piano.
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<br>My favorite cookbook would have to be the ever classic Betty Crocker. I have my Great-Grandmother's copy, which she handed down to my mother who gave it to me. I don't know what I would do without it.