This soup has all the feels. Spicy, hearty, cheesy and a little bit healthy, it’s a great way to start the year off after all the holiday carbs and sweets. It goes together fast and is very delicious! Put it on the stove today, your family will be so appreciative. This soup is one of our family’s all time favorites and because it truly is so easy to make, We make it on repeat all winter long. It’s simple and basic and that’s why we love it. Slightly spicy but not too much! The corn tortillas are sauteed and break down really well in the tomato broth to give the soup a nice, thick consistency. We tend to go heavy on the chicken and it makes for a fabulous hearty meal. You can garnish with extra cilantro (our fave), cheese, avocado, crushed corn chips, whatever makes you happy!
Printtortilla soup
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour & 45 minutes
- Yield: 4-6 servings
- Category: Soups
- Cuisine: Mexican
Ingredients
- 1 medium onion, diced
- 3 tablespoon olive oil
- 8 corn tortillas, chopped
- 4 garlic cloves
- 2 tablespoon fresh cilantro, chopped
- 28 oz crushed tomatoes
- 8 cups chicken broth
- 2 teaspoon cumin
- 2 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- 4 cups cooked chicken, shredded
- for garnish: avocados, shredded cheddar, cilantro
Instructions
- Heat olive oil in pan.
- Add onion and saute until soft.
- Add chopped tortillas, garlic and chopped cilantro. Cook until soft.
- Add crushed tomatoes and bring to boil, about 1-2 minutes.
- Stir in broth and spices. Return to boil. Reduce heat to low, add chicken and heat for 1 hour.
- Discard bay leaves. Garnish with avocado, shredded cheese, and cilantro.