Food Writing & Food Photography from a self-proclaimed Foodie

Chicken Tortilla Soup

I have had many different chicken tortilla soups over the years, but truthfully and unashamedly I prefer my own.  I don’t have the stats on this, but I know it is fairly low-calorie, and if you want lower carb counts, you CAN leave the tortillas out of the soup and it will taste almost the same (and yes, I’ve done it both ways).

Ingredients:

  • 6 tbsp. vegetable oil
  • 8 (6 inch) white corn tortillas, coarsely chopped
  • 6 tsp. minced garlic
  • 1/2 cup chopped fresh cilantro
  • 1 med. onion, chopped
  • 1 (20 oz. ) can diced tomatoes
  • 2 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 3 bay leaves
  • 6 cups reduced-sodium chicken broth
  • 1 tsp. salt
  • 1/2 tsp. ground cayenne pepper
  • 5-6 boneless chicken breast halves, cooked and cut into small pieces
  • Tortilla chips or homemade tortilla crispy strips (I do the latter)
  • Shredded cheddar-jack cheese
  • Avocado slices

Directions:

  • In a large stock pot, heat vegetable oil.  Add tortillas, garlic, cilantro and onion.  Saute for 2-3 minutes.
  • Stir in tomatoes and bring to a boil.
  • Add cumin, chili powder, bay leaves, and chicken stock.  Return to a boil, reduce heat to medium and add salt and cayenne.
  • Simmer for 30 minutes, remove bay leaves, and stir in chicken pieces.  Heat through and serve.
  • Ladle into individual serving bowls; garnish with shredded cheese and avocado slices, to taste.  Serve with tortilla chips or homemade crispy tortilla strips.
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