Chicken Tortilla Soup

AIEC employees share favorite soups

Chicken Tortilla Soup

By Kathy Published: December 27, 2013

    By Jennifer Sours, Executive Assistant to Duane Noland



    1. Preheat oven to 400 degrees.
    2. Cut tortillas into 1/2 inch strips. Place flat on baking sheet and bake 7-8 minutes or until crisp.
    3. Meanwhile chop onion. Cut chicken into 1/2 inch pieces.
    4. Heat saucepan pan over medium-high heat, coat with cooking spray and add chicken. Cook and stir 3 minutes.
    5. Add onion, pressed garlic, chili powder and cumin. Cook and stir 2 minutes.
    6. Stir in broth, tomatoes and chilies. Bring to a boil, reduce heat and simmer for 10 minutes.
    7. Chop cilantro.
    8. Put tortilla strips into bowls and ladle soup over tortillas.
    9. Top with shredded cheese and sprinkle with cilantro. Garnish each bowl with a wedge of lime to squeeze into soup, if desired.

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