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Chicken Tortilla Soup
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Chicken soup with garlic, onions, cumin, and chili powder topped with crispy corn tortillas.
Ingredients:
  • 6 tablespoons vegetable oil
  • 8 (6 inch) corn tortillas, coarsely chopped
  • 1 onion, chopped
  • 0.5 cup chopped fresh cilantro
  • 6 cloves garlic, minced
  • 1 (29 ounce) can diced tomatoes
  • 6 cups chicken broth
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 3 bay leaves
  • 0.5 teaspoon ground cayenne pepper
  • 5 boneless chicken breast halves, cooked
Instructions:
  • In a large stockpot over medium-high heat, sauté tortillas, onion, cilantro, and garlic in hot oil for 2 to 3 minutes.
  • Add diced tomatoes and bring to a vigorous boil. Pour in chicken broth, sprinkle in cumin, chili powder, and add bay leaves to intensify the flavors; bring back to a boil. Lower the heat to medium, mix in salt and cayenne, and let simmer for 30 minutes.
  • Discard bay leaves, then fold in the chicken and simmer until warmed.

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