Chicken Tortilla Soup

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Great soup for an easy dinner and makes great leftovers. I didn’t use any recipes so I just did my best to remember what I did. The measurements might be off a bit so I would use your best judgement. I made the chicken stock from the leftover roast chicken, but just store bought chicken stock should be just as delicious. I highly recommend frying your own tortillas for the best crunchy results. I also would add cilantro.

 

Chicken Tortilla Soup

Ingredients:

2 Tbs. vegetable oil

1/2 onion, diced

2 carrots, diced

3 celery, diced

1 jalapeno, minced

2 garlic cloves, minced

2 tsp. chili powder

2 tsp. Mexican oregano

5 cups chicken broth

1 can diced tomatoes

1 cup diced cooked chicken

Tortillas, cut in strips and fried

Limes

Sour cream

Shredded cheese

avocado

Directions:

Heat pot over medium high heat and add oil. When oil is hot add onions, carrots and celery. Cook till onions are translucent about 5-7 minutes, then add jalapeno, garlic, chili powder and oregano and heat for another 3 minutes. Add chicken broth and tomatoes and let bring to a boil. Finally add chicken. Lower temperature and simmer for 15 minutes. Serve with tortilla strips lime slices, sour cream, cheese, and avocado.

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