Andrea’s Chicken Tortilla Soup
Serves 6
- 6 tablespoons olive oil
- 8 corn tortillas, chopped
- 6 cloves of garlic, minced
- 1/2 cup chopped fresh cilantro
- 1 medium onion, diced
- 1/2 jalapeno, minced
- Juice of 1 lime
- 1 16oz. jar tomatillo salsa (I use Herdez)
- 1 13oz. box crushed tomatoes (I use Cirio)
- ***Note – you can use 1 – 28oz. can diced tomatoes instead of the above***
- 2 tablespoons ground cumin
- 2 teaspoons Chipotle chili powder
- 4-6 cups Chicken stock
- 1 tsp. salt
- 3 cups chopped rotisserie chicken, shredded or diced
Heat oil in large saucepan over medium heat. Add tortillas, onion, garlic, cilantro and jalapeño. Sauté for at least 5 minutes or until onions are translucent. Stir in tomatillo salsa and tomatoes. Bring to a boil, and add cumin, chili powder, salt, and chicken stock. Return to a boil. Reduce heat. Add salt and juice of lime. Cover and simmer for 15-20 minutes. Stir in chicken. Reheat. Serve in bowls with whatever garnish you desire (like avocado, tortilla chips, sour cream etc.)
