Chicken tortilla soup


Garnish with avocado slices and cheese. Use Monterrey Jack or Chihuahua cheese in this recipe. Mexican oregano will render a more authentic flavor.


1⁄2 c onion (finely chopped, about 1 medium sized onion)
1 clv garlic (finely chopped)
2 T cooking oil (and more to cook tortillas)
4 c broth (chicken broth or stock)
1 c bell pepper (red pepper, chopped)
1 T chili pepper (ground, red chili powder)
3⁄4 t basil (dried, or 1 1/2 tablespoon fresh basil leaves)
3⁄4 t oregano (dried, or 1 1/2 tablespoon fresh oregano)
1 t salt
1⁄4 t pepper
15 oz pureed tomato (about 1 can)
6 tortilla (6 inch diameter corn tortillas)
2 c chicken (cooked, chopped)


Heat up the 2 tablespoons oil in a pan on a medium heat. Cook onions, bell pepper and garlic, stirring, until onion is tender.

Stir in broth, chili powder, basil, oregano and tomato puree. Heat to boiling, then, reduce heat, cover lightly, and simmer for 30 minutes. Season to taste with salt and pepper.

Heat oil for tortillas in a skillet until hot. Cook the tortilla strips in the hot oil oil until light golden brown - about 30 to 60 seconds - and drain.

Divide tortilla strips and chicken among 6 bowls. Pour broth over chicken the chicken broth.

Garnish each bowl with shredded cheese and sliced avocado. Serve.

Total time
1 hour, 5 minutes
Cooking time
Preparation time
6 servings


Corn tortillas should be cut into 1/2-inch strips.

Cooked chicken breasts should be cut up or shredded.


Add sweet corn, cooked beans or canned chiles to the pan.


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