Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Chicken Leg Quarters; ½ cup Water (just to fill a medium-large pot); 1 Large Onion; 10 Garlic Cloves (ruffly choped); 1 3/4 Avocado (cut into half slices) for topping; 1 bunch Green Onion (choped or topping); 1 Shreded Monetary Jack Cheese; 12 Tortillas cut into strips (fried or backed into chips) or store bought tortilla strips; 1 cup Sour Cream (avocado sour cream sauce); 1 can El Pato Enchilada Sauce; 1 can El Pato Tomato Hot Sauce; 2 can Diced Tomatoes With Green Chillies; 1 cup Lemon Juice; 1 tbsp Oregano Powder; 1 tbsp Chili Powder; 1 1/2 tbsp Garlic Powder; 1/4 Avocado mashed (avocado sour cream sauce); 1 tbsp Lemon Juice (avocado sour cream sauce); 1/2 tsp Garlic Powder (avocado sour cream sauce); 1/4 Onion (finely choped)

Servings: persons

4 Chicken Leg Quarters
½ cup Water (just to fill a medium-large pot)
1 Large Onion
10 Garlic Cloves (ruffly choped)
1 3/4 Avocado (cut into half slices) for topping
1 bunch Green Onion (choped or topping)
1 Shreded Monetary Jack Cheese
12 Tortillas cut into strips (fried or backed into chips) or store bought tortilla strips
1 cup Sour Cream (avocado sour cream sauce)
1 can El Pato Enchilada Sauce
1 can El Pato Tomato Hot Sauce
2 can Diced Tomatoes With Green Chillies
1 cup Lemon Juice
1 tbsp Oregano Powder
1 tbsp Chili Powder
1 1/2 tbsp Garlic Powder
1/4 Avocado mashed (avocado sour cream sauce)
1 tbsp Lemon Juice (avocado sour cream sauce)
1/2 tsp Garlic Powder (avocado sour cream sauce)
1/4 Onion (finely choped)

1
Fill large pot with water and boil leg quarters untill just cooked.
2
Remove leg quarters but leave water and remove from heat.
3
Let legs cool.
4
While legs cool prep all ingredients that need cutting or mashing.
5
Add garlic cloves, 3/4 of onion, oregano powder, chilli powder, garlic powder, lemon juice, all cans and salt and peper to water.
6
Take all chicken off bones and dice
7
Add chicken back into soup.
8
Let cook for about 20-30 minutes.
9
Make sour avocado sour cream sauce.
10
Mix all ingredients well.
11
Put soup in bowl top with cheese, onions, cabbage, avocado sour cream sauce, sliced avocados,tortillas strips and green onion as garnish for color.
12
Eat and ENJOY :)

868

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 Chicken Leg Quarters, ½ cup Water (just to fill a medium-large pot), 1 Large Onion, 10 Garlic Cloves (ruffly choped), and more.

Yes, Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tortilla Soup

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