Chicken Tortilla Soup
Cuisine: TexMexDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
45
minutesIngredients
4 tablespoons Vegetable Oil
1 medium Onion chopped
2 pounds large ripe Tomatoes chopped
6 cups Chicken Broth
1 – 2 cups shredded Roasted Chicken Meat
1 tablespoon ground Cumin
2 tablespoons Chili Powder
1 tablespoon chopped Garlic
1 can Enchilada Sauce
1 tablespoon chopped Cilantro
2 teaspoons chopped Green Chilies
1 teaspoon Worcestershire Sauce
4 Corn Tortillas cut into strips
Salt and freshly ground Black Pepper to taste
1 cup shredded Cheddar Cheese to serve.
Fried Corn Tortilla Strips to serve
Directions
- Add oil to a very large saucepan. Heat until shimmering over medium heat.
- Add onion. Sauté in hot oil until transparent.
- Add tomatoes. Cook, stirring, until tomatoes are softened.
- Remove from heat and allow to cool to warm.
- Add tomatoes and onions to a blender or food processor. Purée until smooth. Return mixture to pan.
- Add all other ingredients except tortilla strips, salt and pepper, cheese, and fried tortilla strips.
- Simmer, stirring occasionally, for about 30 minutes.
- Add tortilla strips and heat, stirring occasionally, for about ten more minutes.
- Taste. Add salt and pepper to taste, if needed.
- Serve with cheese, avocado slices, and fried tortilla strips on top.
