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Tortilla Soup

December 3, 2010


  • 2 teaspoons olive oil
  • 2 (14.5 ounce) cans low-salt chicken broth
  • 2 cups water
  • 3/4 cup canned Mexican-style stewed tomatoes with juices
  • 1 bay leaf
  • 4-5 clove garlic, pressed
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon dried crushed red pepper
  • 12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
  • 2 green onions, sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • tortilla chips

Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions,
cilantro and lime juice. Season with salt and pepper. I like to fry up my own skinny little tortilla strips to pile on top — the different color tortillas (if you can get them) look pretty.

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