Chicken Tortilla Soup



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


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


Sour cream

Shredded cheese



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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