My Personal Chicken Tortilla Soup (Sopa De Tortilla) Recipe

Name: My Personal Chicken Tortilla Soup (Sopa De Tortilla)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 8 corn tortillas, halved and cut crosswise into 1/2 inch strips; 1 onion, chopped; 4 large garlic cloves, minced; 1 tablespoon spanish paprika; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder; 1/2 teaspoon cayenne pepper; 1 1/2 quarts homemade chicken broth; 1 (28 ounce) can crushed tomatoes, in thick puree; 1 (8 ounce) can Mexican-style corn, drained; 2 bay leaves; 2 1/2 teaspoons salt; 1/4 cup fresh cilantro, chopped, plus; 3 tablespoons fresh cilantro, for garnish; 1 3/4 lbs boneless skinless chicken breasts, cooked and cut into 1/2 inch pieces; 1 avocado, diced into 1/2 inch pieces; 1/4 lb cheddar cheese, grated; lime wedge, for garnish

Servings: persons

6 tablespoons olive oil
8 corn tortillas, halved and cut crosswise into 1/2 inch strips
1 onion, chopped
4 large garlic cloves, minced
1 tablespoon spanish paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 1/2 quarts homemade chicken broth
1 (28 ounce) can crushed tomatoes, in thick puree
1 (8 ounce) can Mexican-style corn, drained
2 bay leaves
2 1/2 teaspoons salt
1/4 cup fresh cilantro, chopped, plus
3 tablespoons fresh cilantro, for garnish
1 3/4 lbs boneless skinless chicken breasts, cooked and cut into 1/2 inch pieces
1 avocado, diced into 1/2 inch pieces
1/4 lb cheddar cheese, grated
lime wedge, for garnish

1
In a large, heavy pot, heat oil over moderate high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips. Set cooked strips aside in warm oven.
2
Reduce heat to moderate low. Add onion, garlic and spices; cook, stirring for 5 minutes. Add broth, tomatoes, corn, bay leaves, salt, 1/4 cup cilantro, and one third of the tortilla strips. Bring to a simmer. Cook uncovered for 30 minutes; remove bay leaves. Add chicken and bring soup back to simmer; cook until just done, about 5 to 10 minutes.
3
To serve, put the remaining tortilla strips in bowls, top with avocado and cheese, and pour in soup. Sprinkle with chopped cilantro. Serve with lime wedges.

1085

kcal

Calories

Fat

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: 6 tablespoons olive oil, 8 corn tortillas, halved and cut crosswise into 1/2 inch strips, 1 onion, chopped, 4 large garlic cloves, minced, and more.

Yes, My Personal Chicken Tortilla Soup (Sopa De Tortilla) 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.

My Personal Chicken Tortilla Soup (Sopa De Tortilla)

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