Tortilla Soup
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
6 (6")
yellow corn tortillas
1 tbsp.
vegetable oil
- kosher salt, to taste
5 cups
chicken broth
29 oz. canned
roasted diced tomatoes with chiles (such as Muir Glen brand)
1 lb.
boneless skinless chicken breasts, cut into ½" cubes
½ cup
chopped onion
2 cloves
garlic, minced
1 tbsp.
chili powder
2 tsp.
ground cumin
8 oz.
Kowalski's Mexican Blend Shredded Cheese
1
avocado, peeled, pitted and cubed
- freshly chopped cilantro, to taste
1
lime, cut into small wedges, for garnish
Directions
- Preheat oven to 425°.
- Brush both sides of tortillas with vegetable oil; cut into strips ½" wide.
- Arrange tortilla strips in a single layer on a parchment-lined rimmed baking sheet; sprinkle with salt. Bake in preheated oven until tortillas are crisp and golden-brown (5-6 min.); set aside.
- In a large pot, combine next 7 ingredients (through cumin); bring to a boil over medium heat.
- Reduce heat; simmer until chicken is cooked through (15-20 min.).
- Break several tortilla strips into the bottom of 6 serving bowls; cover with soup.
- Sprinkle individual servings with cheese, avocado and cilantro; top with remaining tortilla strips.
- Garnish with lime wedges; serve immediately.
