Tortilla Soup Recipe

Average Rating:

Categories: American, Chicken, Mexican, Poultry, Soup

Submitted By: Bette from Chicago.

Ingredients
  • 2 chicken breasts, cut into bite-sized pieces, sauteed and set aside
  • 1 medium onion, sliced
  • 3 whole green chilies, peeled, seeded, and chopped into 1 inch pieces
  • 2 cloves garlic, peeled and chopped
  • 2 Tablespoons vegetable oil
  • 1 small can diced tomatoes
  • 2 cups beef bouillon (or cubes)
  • 2 cups chicken broth
  • 2 cups water
  • 1 1/2 tomato juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons Worcestershire sauce
  • 1 Tablespoon bottled steak sauce
  • 3 whole chipotle chili peppers, stems cut off
  • avocado, for plating
  • cheddar cheese, grated, for plating
  • corn tortilla chips, for plating
Serves / Yields

Approximately 6

Preparation Instructions

Sauté onion, green chilies, and garlic in oil until soft.

Add tomatoes, beef broth, chicken broth, water, tomato juice, and seasonings. Bring soup to a boil; lower heat and add chicken. Simmer covered 1 hour.

To serve, place corn tortilla chips in bottom of soup bowl along with 4-5 pieces chicken, 4 small slices avocado, and grated sharp Cheddar cheese. Add soup, and then add a bit more cheese on top. Serve hot.

Helpful Hints

You can use canned green chilies.

To use the Chipotle chiles, wash them and then cut the stems off. Float them in the soup while cooking, and remove them before serving. If you want very spicy soup, you can cut the Chipotles up and add them to the soup at the end.

Quick Shopping List


Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
$4.49
Chili Powder, Mild, Medium, Or Hot
Regular, in a glass jar
1/2 cup shaker jar, net wt. 2.5 oz.
$5.49
Morita Black-and-Red Whole Dried Chipotle Chile Peppers
Whole, bulk only
1 oz.
$2.69
Comments:

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Janelle H. Said:

Really good! I had to improvise with ingredients I had on hand; I used canned chicken and also added Vulcan's fire salt (from The Spice House) and added a 15 oz can of beans to make it more filling. I'll definitely make it again, especially on a cold winter night. The smell was wonderful.

Rating:
Make it Again? Janelle H. would make this recipe again.