Related Recipe:
Butternut Squash Soup

CHICKEN TORTILLA SOUP

  • PREP TIME: 15 minutes
  • COOK TIME: 25 minutes
  • YIELDS: 6 servings

Ingredients

Soup
  • 1 tablespoon vegetable oil
  • 1 cup diced yellow onion, about 1 medium
  • 2 cloves garlic, minced
  • 2 – 28 ounce cans of diced tomatoes, drained
  • 1/2 tablespoon diced canned chipotle pepper in adobo sauce
  • 6 cups chicken or vegetable stock
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3 cooked chicken breasts (poached or oven roasted)
  • ¼ cup chopped cilantro (optional)
  • Juice of 1 lime
  • Sour cream
  • Cheddar cheese
  • Tortilla chips

Flavorful yet so easy to prepare – I love making this soup in double batches and freezing some for last minute suppers.

Instructions

FIRST In a large soup pot, heat oil over medium heat; add the onion and sauté until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

NEXT Add tomatoes, diced peppers and stock; stir to combine. Stir in cumin, chili powder, and oregano and bring to a boil. Reduce heat and simmer 20 minutes. Add chicken, cilantro, and lime juice. Season with salt and pepper to taste.

LAST Ladle soup into bowls and top with your favorite toppings.