Chicken-Tortilla Soup
This easy chicken tortilla soup recipe is a warm and comforting dish perfect for any day of the week. Sautéed onions and chili powder create a fragrant base, while shredded chicken and a squeeze of lime add richness and zest. Top this hearty soup with tortilla chip pieces, creamy avocado, and crumbled cheese for a deliciously satisfying meal that comes together in no time. Serve this flavorful soup to your family or friends and watch it disappear in minutes.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 1/2 white onion, finely chopped
- 2 tsp. chili powder
- 6 cups chicken stock, homemade (see related recipe at left) or purchased
- 2 cups shredded cooked chicken, homemade (see related recipe at left) or purchased
- Juice of 3 to 4 limes
- Salt, to taste
- 1 1/2 cups corn tortilla chip pieces
- 1/2 cup crumbled queso fresco, or 1/2 cup shredded Monterey jack cheese
- 1 avocado, halved, pitted, peeled and cubed
- 1/4 cup chopped fresh cilantro
Instructions
- <b>Saut&#233; the onion</b>
- In a large saucepan over medium-high heat, warm the olive oil. When it is hot, add the onion and saut&#233; until translucent, about 3 minutes. Add the chili powder and stir until fragrant, about 1 minute. Pour in the stock and bring to a boil.
- <b>Finish the soup</b>
- Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through, about 3 minutes. Add the lime juice to taste and season with salt. Ladle the soup into warmed bowls, garnish with the tortilla chips, queso fresco, avocado and cilantro and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
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