Our great friend, Jayne, prepared this Chicken Tortilla Soup for our Girls Game Night and it was so wonderful, we all begged for the recipe.
Tortilla Soup with Cilantro
- a zesty tomato, chicken, beef based soup flavored with hot chilies, cheese, cilantro, and tortilla strips. Serves 6.
1 Tbsp + 1 tsp olive oil
Chicken Breasts (you can use previously cooked chicken or a rotisserie chicken)
1 finely chopped onion
1 fresh hot green chili, minced fine (or 1/2 can of green chilis)
3 cloves garlic, minced
1 1/2 c peeled, chopped tomatoes (or a 28 oz can chopped tomatoes)
2 cups beef broth
2 cups chicken broth
2 cups water
2 cups tomato juice (V-8)
1 cup frozen corn
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 1/4 tsp salt
1/8 tsp pepper
2 tsp Worchestershire sauce
1 Tbsp steak sauce (Heinz 57)
flour tortillas, cut into thin strips, toasted
2 Tbsp finely chopped fresh cilantro
cheddar cheese, grated
Monterey Jack cheese, grated
Place oil in large Dutch oven. Add onion.
Add green chili, and garlic. Saute over medium heat until onion is translucent.
Add chicken and cook on both sides until slightly brown. Add all remaining ingredients except tortillas, cilantro, cheeses, and avocado.
Bring mixture to a boil. Reduce heat and simmer, covered, for 1 hour. If you used whole breasts, remove the chicken at this point and shred it with a fork and reutrn it to the soup.
Pour into bowls and top with remaining ingredients.