Chicken Tortilla Soup
Elizabeth Holliday
from Souper Jenny, Atlanta’s Soup Diva
ingredients
- 1 large onion, peeled and chopped
- 4 carrots, peeled and chopped
- 4 stalks celery, cleaned and sliced into bite size pieces
- 1 28-ounce can crushed tomatoes
- 12 cups chicken broth
- 2 T dark chili powder
- 1 medium bag tortilla chips, crushed (can use fewer chips if desired)
- 1 medium rotisserie chicken, all meat pulled off the bones
- 16 oz sharp cheddar, grated
- 1 medium bunch of cilantro
See full recipe
notes
Baked tortilla chips work well. Serve with fresh guacamole and more baked chips.
Source: Elizabeth Holliday
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