User Rating

This top-rated chicken tortilla soup was posted on our forum. Use a good quality chicken stock to make this soup, and top it with the homemade or purchased tortilla strips.

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Ingredients

• 1/4 bunch cilantro, well washed (leaves only)
• 2 to 3 cloves garlic
• 1/2 small onion, chopped
• 1 small can of green chilies
• 6 cups chicken stock 
• 1 (14.5 ounce) can tomatoes
• 1 tsp. ground cumin
• 1 tsp. salt
• 2 tbsp. cornstarch dissolved in a small amount of water
• Corn tortillas (about 10) cut into thin strips
• vegetable oil
• 1 to 2 cups cooked chicken (2 oz. per serving)
• Monterey Jack cheese (1 oz. per serving)
• 1 to 2 avocados, peeled, pitted and sliced

• Prep Time: 10 minutes
• Cook Time: 70 minutes

• Total Time: 80 minutes
• Yield: 6 Servings

Preparation

Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat the chicken stock and add pureed mixture, along with the cumin and salt.

Bring to a boil, reduce heat, and simmer for about 1 hour. Stir cornstarch and water mixture into the soup. Often I don't add the cornstarch since I like a thinner soup.

Fry tortillas in vegetable oil until crisp; drain well. Add chicken to the soup and garnish with shredded cheese, tortilla strips, avocado, sour cream, salsa, or whatever else you prefer.

Shared by SCKOPTI on the forum.

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