Easy Chicken Tortilla Soup

It’s beginning to feel a lot like winter in north Texas as the arctic cold front is blowing in, and by morning temps are going to be below freezing. Sounds like a perfect night for tortilla soup, but no one has time to cook soup for hours on end during the week. This recipe for tortilla soup is quick and easy, and it will be on the table in no time! The best part is that it tastes like it has cooked all afternoon. Happy cooking!

 

Easy Chicken Tortilla Soup

Serves 4

2 tbsp olive oil
1 onion, chopped
2/3 cup fresh cilantro, chopped
4 cloves garlic, minced
1 (14.5oz) can diced tomatoes
8 cups chicken broth made with Better Than Bouillon
1 1/2 tbsp cumin
1 tbsp chili powder
1/2 tsp cayenne pepper
2 bay leaves
5 carrots, thinly sliced
3 boneless, skinless chicken breasts, cooked and chopped
Salt and pepper

1/2 cup monterey jack cheeese, shredded
Avocado, if desired
12 corn tortillas

Start by cooking your chicken breasts, if not already cooked. Then slice the corn tortillas into half-inch strips and place on baking sheet in a single layer. Bake in the oven on 400 degrees until golden brown and crisp, turning once in the middle of cooking. Repeat while the soup is cooking until all tortillas are baked. Keep warm between batches.

Heat the olive oil in a heavy pot over medium-high heat. Add the onion, garlic, and 1/3 cup of the cilantro. Cook until the onion is translucent, about 5 minutes. Stir in tomatoes and spices, and bring to a boil. Add the chicken broth, carrots, and chicken. Return to a boil and then reduce heat to medium and cook 15 minutes. Season with salt and pepper to taste.

Remove bay leaves from soup and serve topped with cheese, tortilla strips, cilantro, and avocado (if desired).

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