Ready in 1 hour
Easy and Delicious!
"I omitted the jalepenos since I was feeding a toddler as well, but it was quite good. I added a lot more corn and squeezed lime over the finished product. I didn't care for the tortillas, however. Felt they were just soggy. "- julianash
29 people want to try | 30 have favorited
Top-ranked recipe named "Ina Garten's Chicken tortilla soup"
Heat olive oil in a large Dutch oven. Add onions, carrots, and celery and heat over medium low for 10 minutes or until onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, canned tomatoes with their puree (or fresh tomatoes), jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro and corn, if using. Bring the soup to a boil, then lower the heat and simmer for at least 25 minutes. Add tortilla strips and simmer for 5 more minutes or so. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
The original recipe calls for 28 ounces canned whole tomatoes in the purée. We prefer to make it with the fresh tomatoes which sometimes requires you simmer it longer so that the tomatoes begin to break apart.
BigOven makes mealtime easy!
You may also enjoy:
julianash 2 years agoI omitted the jalepenos since I was feeding a toddler as well, but it was quite good. I added a lot more corn and squeezed lime over the finished product. I didn't care for the tortillas, however. Felt they were just soggy.
jensenkp 2 years agoThe perfect tortilla soup--not too spicy, but enough kick to clear your sinuses. Lots of great vegetables.