Tortilla Soup
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 teaspoons chopped garlic
- 1 green pepper or poblano pepper, seeded and chopped,
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon tomato paste
- 6 cups chicken stock
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
- 1/4 cup chopped fresh cilantro leaves
- 2 teaspoons fresh lime juice
- Corn tortillas chips, crushed in medium-sized pieces
- Optional: shredded Mexican cheese
- Optional: avocado pieces
Heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with corn tortilla chips. Add cheese or avocado pieces, if desired.
45 min to make
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with corn tortilla chips. Add cheese or avocado pieces, if desired.
45 min to make
Submitted by Dec 6, 2010
15 min
30 min
45 min
Reviews
"Fantastic recipe, great for the summer." - Dan and Alicia Cunningham