Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients:

  • 1 cup onion, chopped
  • 2 large cloves garlic, minced
  • 7 oz can mild green chilies, chopped
  • 28 oz can crushed tomatoes
  • 1 can condensed tomato soup
  • 1 can beef broth
  • 1 can chicken broth
  • 2 tsp Worcestershire sauce
  • 1 tsp each of salt, chili powder, cumin, sugar and pepper
  • 1 1/4 tsp Tabasco sauce
  • 1 1/2 cups of water
  • 4 chicken breasts, cooked (shredded or cut into bite-sized strips)
  • Corn chips (see note below)
  • Vegetable oil
Instructions:
  1. In a medium-sized soup pot saute onion and minced garlic in 2 tablespoons vegetable oil until opaque
  2. Add in green chilies, crushed tomatoes, condensed tomato soup, beef broth, chicken broth, chili powder, cumin, sugar, salt, pepper and water.
  3. Let the soup simmer for one hour, then add the cooked chicken.  Let simmer for another 15-30 minutes.
  4. To serve, place a layer tortilla chips at the bottom of a soup bowl. Add a ladle or two of the soup and garnish with grated cheddar cheese, sour cream, avocado and cilantro - top with a crumble or two of the tortilla strips.  Delicious! 
NOTE:  Either buy plain tortilla strip chips or you can make your own:  To make your own, cut yellow corn or white corn tortillas into 1/4"-1/2" strips and set aside.  Heat enough vegetable oil in a heavy skillet or pot to cover the bottom of the skillet or pot. (about 1/2" oil).  Fry the strips in batches turning them until they are a medium golden brown, carefully remove the strips from the oil and place on a cookie sheet lined with paper towels.  Salt to taste.  You can make these a day or two ahead and after they have cooled, put in plastic zip lock bags

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