Chicken Tortilla SoupSonja Booker - Salt Lake City, UT
Serves 2-3 as main dish or 4-6 as side dish
Serves 2-3 as main dish or 4-6 as side dish
Ingredients
(part 1)
1/4 C. Onions finely chopped
1 Garlic Clove minced
2 T. Vegetable Oil or Olive Oil
1 Can (aprx. 2 cups) Chicken Broth
2 T. Red Bell Pepper chopped
1 1/2 tsp. Chili Pepper Flakes (I use 1/2 tsp. spicy pepper flakes and 1 tsp. Chili Pepper/Powder)
1/2 tsp. Dried Basil Leaves
1/4 tsp. Salt
1/4 tsp. Pepper
7.5 oz. (1/2 can) Tomato Puree
1 C. Cooked Chicken Breasts shredded or cubed (I use leftover rotisserie chicken - it's easy and great!)
(optional for heartier soup) 1/2 can Black Beans
(part 2)
1/4 C. Vegetable Oil
2-4 Corn Tortillas cut into 1/4" strips (I use a pizza slicer to make it way easy) (Amount of tortillas depends on desired servings)
(part 3 - Garnishes)
Avocado cubed or sliced
Monterrey Jack Cheese
Sour Cream
(part 1)
1/4 C. Onions finely chopped
1 Garlic Clove minced
2 T. Vegetable Oil or Olive Oil
1 Can (aprx. 2 cups) Chicken Broth
2 T. Red Bell Pepper chopped
1 1/2 tsp. Chili Pepper Flakes (I use 1/2 tsp. spicy pepper flakes and 1 tsp. Chili Pepper/Powder)
1/2 tsp. Dried Basil Leaves
1/4 tsp. Salt
1/4 tsp. Pepper
7.5 oz. (1/2 can) Tomato Puree
1 C. Cooked Chicken Breasts shredded or cubed (I use leftover rotisserie chicken - it's easy and great!)
(optional for heartier soup) 1/2 can Black Beans
(part 2)
1/4 C. Vegetable Oil
2-4 Corn Tortillas cut into 1/4" strips (I use a pizza slicer to make it way easy) (Amount of tortillas depends on desired servings)
(part 3 - Garnishes)
Avocado cubed or sliced
Monterrey Jack Cheese
Sour Cream
Directions
Heat oil in soup pan. Saute onion and garlic until tender. Stir in broth, bell pepper, chili powder/flakes, basil, salt, pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered 30 minutes, adding black beans if desired. Meanwhile, heat oil in skillet. Cook tortilla strips in oil until light golden brown. Drain oil and place strip on paper towel to absorb excess oil.
Heat oil in soup pan. Saute onion and garlic until tender. Stir in broth, bell pepper, chili powder/flakes, basil, salt, pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered 30 minutes, adding black beans if desired. Meanwhile, heat oil in skillet. Cook tortilla strips in oil until light golden brown. Drain oil and place strip on paper towel to absorb excess oil.
Serving
Divide chicken among bowls and top with soup and garnishes.
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