Mexican Tortilla Soup with Roasted Chicken
Kristen
This soup’s lightly spicy broth is delicious, but the fun is in the fixings: avocado, shredded cheese, and tortilla chips sprinkled on top.
ingredients
- 2 tbsp olive oil
- 1/2 yellow onion, sliced thin
- 4 cloves garlic, chopped fine
- 1/4 tsp ground cumin
- salt & freshly ground pepper
- 4 cups chicken broth
- 1/2 small roasted chicken, skin and bones discarded, meat shredded
- 4 tomatoes, diced
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 6 small (6“) corn tortillas, cut into 1/4” strips
- 1/2 ripe avocado, cubed
- 1/4 cup shredded low-fat Monterrey Jack cheese
directions
- 1
In a large stockpot over medium-low heat, heat 1 tablespoon of the olive oil. Add the onions and sauté them until they are soft, about 10 minutes. Add the garlic, cumin, salt, and pepper, and sauté the mixture another minute.
- 2
Add the chicken broth, raise the heat to high, and bring it to a simmer. Add the shredded chicken, tomatoes, lime juice, and cilantro. Season with salt and freshly ground pepper. Remove the stockpot from the heat and cover.
- 3
Meanwhile, in a small skillet over medium heat, heat the remaining tablespoon of olive oil. Add the tortilla strips and allow them to brown, stirring occasionally, about 5 minutes. Sprinkle then with salt.
- 4
To serve, ladle soup into bowls, top with cubed avocado, shredded cheese, and a handful of tortilla strips.
Source: The Best Life Recipes
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews