Chicken Tortilla Soup
Author:
Cristina
Recipe type: Soups & Stews
Cuisine: Mexican
Serves: 6-8
Prep time:
Cook time:
Total time:
This is a crowd pleaser! My kids just told me over and over how much they loved it!
Ingredients
- 4 large cooked chicken breast halves or 5 thighs, shredded
- 1 onion, diced
- 5 cloves garlic, minced
- 2 stalks celery, diced
- 1 t cumin
- 2 t chili powder
- ½ t garlic powder
- 3 bay leaves
- 3 medium zucchini, chopped into 1 in pieces
- 1 can of corn
- ½ 28 oz can crushed tomatoes
- 6 cups chicken broth or stock (or more if needed)
- 1 C chopped cilantro
- salt & pepper to taste
- Garnish options: Monterey Jack cheese, avocado, scallions, cilantro, tortilla chips
Instructions
- Boil chicken in broth with a dash of garlic powder, cumin and salt until cooked
- Remove chicken, allow to cool and then shred
- Add all remaining ingredients to pot and cook until veggies are tender
- Add chicken back in and simmer for another 10 min
- Garnish each bowl with cheese, chips, etc.
- * If you have time, chop corn tortillas into small strips and fry them in oil...MUCH better than store-bought chips!
About Cristina
Looks fabulous!!!
Thanks Mel! Let me know how you like it if you try it!