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Chicken Tortilla Soup

We have been making this wonderful dinner soup for years and I think we finally have it down...

Serves 4

1 medium onion, chopped
1 small red bell pepper, chopped
3 cloves minced garlic
olive oil
2 teaspoons chili powder (1 teaspoon chili powder, and 1 teaspoon ancho chili powder)
1 teaspoon oregano
1 cup chunky tomato salsa
2 cans of chicken broth (14-ounce size)
2 cups water
1/3 cup thawed frozen corn
1/4 cup chopped cilantro (saving some for garnish)
2 cups cooked chopped chicken (we used the pre-roasted kind picked off the bones – hard to beat on a weeknight)
1 avocado, chopped
Monterey Jack cheese, shredded
4 flour tortillas
sour cream

Sauté the onion, red bell pepper and garlic in olive oil until soft. Add chili powder, oregano, tomato salsa, broth and water. Bring to boil and simmer for about 10 minutes.

Add the corn, chicken and cilantro, and simmer for another 10 minutes. Spray a cookie sheet with Pam and toast the tortillas in a 350 degree oven until they just begin to crisp up. Remove from the oven and chop them into bite size pieces.

Put some cheese in the bottom of a soup bowl, and ladle hot soup over it. Garnish with chopped avocado, cilantro, the tortilla pieces and a dollop of sour cream.