Chicken Tortilla Soup
Chef: Willams-Sonoma
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  • 2 tsp oil
  • 1 onion
  • 2 cloves garlic
  • 1 bunch cilantro
  • 1 cup drained canned tomatoes
  • 1/2 tsp cumin
  • 4 cups chicken stock or broth
  • 1/2 lb bonelss, skinless chicken breast
  • 1 avocado
  • 1/4 cup pepper jack
  • tortilla chips
  • sour cream
Cut chicken into bite sized strips - set aside.

Chop garlic, onion, and 2 tsp cilantro. Saute in oil until golden brown.

Put tomatoes in a blender or chop-chop until smooth.

Add tomato and cumin to pan. Cook stirring frequently on high until thickened and darkened - about 7-10 min.

Add chicken broth.

Cover partially and simmer until soup thickens about 20 min.

Meanwhile dice avocado, chop cilantro, grate cheese. Set each aside in a small bowl for serving.

Once soup has thickened add chicken strips and simmer another 2-4 min until chicken is cooked.

To serve ladle into bowls. Add a dollop of sour cream and a few pieces of avocado. Sprinkle with cheese, crumbled tortilla chips, and cilantro.
Serves 2-4
Preparation Time: 10 min
Cook Time: 25 min
Category: Soups & Salads
Ethnicity: Mexican
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