There are a lot of ingredients in this soup, but each one plays a part in its big flavor. To make it, first soften vegetables including onion, carrot, and bell pepper in a pot, then add dry spices to bring out their flavors. Add chicken broth, tomatoes, and tortillas, then let the mixture simmer until everything melds and the tortillas disintegrate to make a thick and hearty soup. Finally, throw in shredded chicken and garnish with fried tortilla strips, or if you want to skip frying the strips, just use regular crushed-up tortilla chips.
Game plan: For a thicker soup, use 5 corn tortillas rather than 4. You can easily double this recipe to make a big pot of soup for a crowd.
Looking to use up leftover roast chicken? Try out our rotisserie chicken noodle soup using specifically leftover.
Durable, easy to clean, and heirloom-quality, this stockpot is perfect for soups, stews, seafood, and so much more—and it comes in a range of gorgeous colors to suit every kitchen.See It ›
For the tortilla strips:
by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...