Tortilla Soup

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

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This version has a clear broth.


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1 16-oz can diced tomatoes
1 medium Onion; chopped
2 cloves Garlic; minced
4 tablespoons fresh cilantro; snipped
1/2 tsp sugar; ½ teaspoon
8 cups chicken broth; (up to 10 cups)
1 small chipotle peppers in adobo sauce; pieces 2-3
Monterrey jack cheese; shredded
1 Avocados; cut into chunks
Tortilla chips
Sour cream

Original recipe makes 6



In a large bowl, combine tomatoes (undrained), onion, garlic, cilantro, and sugar. Mix well. Blend approximately half of the tomato mixture by placing spoonfuls into a blender and covering with broth. Blend until smooth. Pour into large pot. Place remaining mixture in pot with remaining chicken broth. Add chicken and chipotle peppers. Bring to a boil, reduce heat, and cover. Simmer for approximately 20 minutes, or longer.

Put crushed tortilla chips in bowl and cover with soup. Top with shredded cheese, avocados and sour cream, as desired. Serve immediately.


Added on Award Medal
Calories Per Serving: 99 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Roasted chicken works wonderfully. [I posted this recipe.]
trhodestx 5 years ago

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