Soup - Chicken Tortilla

Soup - Chicken Tortilla

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Try this Soup - Chicken Tortilla recipe, or contribute your own.


2 ea Chicken breast
1 tablespoon Olive oil
1 ea Onion; chopped
2 tablespoon Garlic; minced
8 cup Water
6 ea bouillon cubes; chicken flavor
2 teaspoon Cumin
1 can (12 oz) Rotel
2 ea Lime; juiced
1 cup Cilantro; chopped
to taste Salt and pepper; to taste
1 cup Monterey jack cheese; shredded
1 ea Avocado; sliced
1 cup Tortilla chips; strips
1/2 teaspoon Tabasco sauce
2 spoonfuls Sour cream

Original recipe makes 4 Servings



Pan fry the chicken breasts, then shred and set aside.

In a large soup pot, saute the onion for 2 minutes in olive oil, then add the minced garlic and cook for 1 minute. Add water, bouillon cubes and cumin. Add the can of tomatoes into the pot and bring to a boil. Once at a boil lower heat to simmer and add the shredded chicken breasts. Add lime juice and fresh cilantro to the pot. Add salt and pepper to taste. Add several spashes of tabasco. Simmer for 1 hour on low.

In soup bowls, ladle soup and top with shredded cheese, and tortilla strips. Add sliced avocado. Top with a dolip of sour cream.

Optional: Add black beans and/or corn.

Alert editor   

very good soup, thanks for sharing, CCheryl

Calories Per Serving: 642 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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CCheryl 4y ago

[I posted this recipe.]
kimjorna 6y ago

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