Tortilla Soup

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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A friend of mine gave me this tortilla soup recipe, which has become a regular weekday dish in my house. When I first tried it at her house, I could not believe it was made from scratch! It tasted just like it was from a restaurant. After she explained the recipe to me, I was even more surprised at how easy it is to make at home. It only requires a few simple ingredients. I love topping it with tortilla chips and cheese, which melts over the hot soup. This soup is a great way to use up extra cooked chicken in the refrigerator – just shred it by hand and throw it in. If you like your soup on the mild side, you can skip or decrease the crushed chili peppers.

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Tortilla Soup

Ingredients

  • 1 Tbsp vegetable oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp. cumin
  • 1/2 tsp. crushed chili peppers
  • 1 Tbsp fresh cilantro
  • 1/2 14 oz can Mexican stewed tomatoes
  • 3 cups chicken broth
  • 1 cooked chicken breast, shredded
  • Shredded Mexican blend cheese, for topping
  • Tortilla chips, for topping

Instructions

  1. Heat the vegetable oil over medium heat in a large pot.
  2. Add the chopped onions and garlic, and cook until the onions are translucent.
  3. Stir in the cumin and chili peppers, and cook for 2 minutes, stirring occasionally.
  4. Add the tomatoes and cilantro, stir, and shut off the heat.
  5. Let cool, then transfer to a Magic Bullet blender pitcher and blend until smooth.
  6. Add the chicken broth to the pot and bring to a boil.
  7. Add the soup back to the pot and stir well. Add the chicken and heat through.
  8. Top the soup with cheese and tortilla chips.

Makes 6 cups

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