Best-Ever Chicken Tortilla Soup
This tortilla soup is popular because of its rich flavor and great texture. Customize it with your favorite Mexican ingredients!
Ingredients
- 3 cloves garlic, coarsely chopped
- 1/2 small onion, coarsely chopped
- 1 small can of mild green chile peppers
- 1 14.5 ounce can tomatoes
- 1/4 to 1/2 cup loosely packed cilantro leaves
- 6 cups chicken stock, preferably low sodium or unsalted
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 2 tablespoons cornstarch dissolved in a small amount of water
- 2 to 3 cups chopped cooked chicken
- 1 avocado, peeled, pitted, and sliced
- 8 to 10 corn tortillas, cut into thin strips
- vegetable oil
- Topping Suggestions: shredded cheese, avocado slices, sour cream, salsa, chopped green onions
Instructions
- Put the garlic, onion, chile peppers, tomatoes, and cilantro in a food processor or blender. Process until smooth.
- Heat the chicken stock and add pureed mixture along with the cumin and 1 teaspoon of salt. Bring to a boil, reduce heat, and simmer for about 1 hour. Stir cornstarch and water mixture into the soup.
- Add the chopped chicken to the soup and heat through.
- Meanwhile, fry the tortilla strips in vegetable oil until crisp; drain well.
- Garnish with the optional toppings and fried tortilla strips.
Tried this recipe?Let us know how it was!