Warm Chicken Tortilla Soup

Warm Chicken Tortilla Soup

SheKnows
  • Prep: 30 min
  • Cook Time: 1 hr 10 min
  • Total: 1 hr 40 min
  • Serving: 6 Servings

This dish is great served warm and ladled right out of the pot, and even better the next day as leftovers.   

Ingredients

  • 4 cloves garlic, minced
  • 2 large yellow onions, chopped
  • 1/4 cup olive oil
  • 2 cans stewed tomatoes
  • 2 cans Rotel tomatoes
  • 2 cans chicken broth
  • 2 teaspoons Worcestershire sauce
  • 2 cans Cream of Chicken soup
  • 1 can Tomato soup
  • 3 cups water
  • 2 teaspoons ground cumin
  • 2 teaspoons ground chili powder
  • 1 tablespoon black pepper
  • 4 tablespoons fresh cilantro
  • 1-1/2 pounds boiled chicken, shredded
  • 1 small bag tortilla chips, crumbled
  • 1,16-ounce tub sour cream
  • 1, 8-ounce package grated cheddar cheese
  • 3 avocados, cubed

Directions

  1. In a large soup pot, add the olive oil and sauté the onions and the garlic for about 6 minutes over medium-high heat, stirring frequently.
  2. Add the stewed tomatoes, Rotel tomatoes, broth, Worcestershire sauce, canned soup, water, cumin, chili powder, pepper and cilantro and bring to a rolling boil.
  3. Add in the chicken and simmer over medium-low heat for 1 hour.
  4. Ladle the soup into bowls and garnish with a dollop of sour cream, some grated cheese, a few cubes of avocado and a sprinkle of tortilla chips; serve warm.

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