Chicken Tortilla Soup

Recipe by beckas
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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