Tortilla Soup

444 faves | 5 recommends
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Honey & Jam
Nutrition per serving    (USDA % daily values)


We added a small can of diced green chilies for extra spice and a can of red kidney beans to make this really hearty. I didn't mess with frying the tortilla strips and just baked them until crispy - will make again!
Allison Orr   •  28 Apr   •  Report
Really tasty, but definitely needs the assistance off all the additional toppings. The lime and avocado really bring the entire bowl together, otherwise the broth is a bit bland.
Kandice Marrero   •  24 Sep   •  Report
This was so delicious. I made mine with veggie broth and tempeh. I can't wait to make it again.
Sami Naffziger   •  12 Sep   •  Report
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Ingredients for 4 servings

6 (6-inch) corn or flour tortillas, preferably a little old and dried out

1/4 cup vegetable oil

1 small onion, chopped (1/2 cup (I used more like a whole cup))

2 cloves garlic, finely chopped

1 medium jalapeƱo chile, seeded (leave a few seeds for spice), veins removed, chopped

4 cups chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 can of Rotel diced tomatoes and green chiles, drained

1/2 teaspoon coarse salt (kosher or sea salt)

1 1/2 cups shredded cooked chicken ( I used more like 2-2 1/2 cups)

1 ripe medium avocado

1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)

Chopped fresh cilantro

1 lime, cut into wedges

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