Focused recipe
Tortilla Soup
A comforting and flavorful tortilla soup perfect for cold weather, featuring tender shredded chicken, tomatoes, and warm spices topped with crispy tortilla strips, avocado, and cheese.
Mexican Updated 10/23/2011
Ingredients
Measured from the catalog payload.
- 2 cups chicken cooked and shredded
- 1 piece avocado peeled and sliced
- 1 cup corn tortilla strips
- 1 piece jalapeno pepper sliced crosswise
- 1 can diced tomatoes diced tomatoes
- 5 cups chicken broth
- 1 teaspoon salt
- 1/2 cup cilantro chopped
- 2 pieces lime sliced into wedges
- 1/4 cup sharp cheddar cheese shredded
- 1 tablespoon olive oil
- 1 piece onion chopped
- 2 teaspoons garlic minced
Instructions
9 cooking steps
- Heat a cooking pot and pour-in oil.
- Put-in onion when the oil becomes hot. Cook until soft.
- Add garlic and jalapeno.
- Put-in tomatoes and cook for a minute.
- Add chicken broth and let boil. Simmer for 10 minutes.
- Put the shredded chicken and salt. Simmer for 12 minutes.
- Turn the heat off and transfer to a serving bowl.
- Add cilantro, tortilla strips, sliced avocado, and cheese.
- Serve with lime. Share and enjoy!
Catalog details
Useful for browsing and sync.
Chicken No tags Public recipe Revision 1
Recipe notes
- For extra heat, leave seeds in jalapeno.
- Tortilla strips can be homemade or store-bought.
Storage notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Store toppings separately to maintain texture.