Chicken Tortilla Soup


5 c
3 c
chicken breast, cubed
1/2 c
onion, chopped
1 clove
garlic, minced
1-2 tbsp
cooking oil
1/4 c
peppers, chopped
1 tsp
ground chilies
3/4 tsp
1/2 tsp
1/4 tsp
15 oz
tomato puree or juice
corn tortillas, cubed
2-3 cups
2-3 cups
avocado, cubed (optional)
lime or lime juice (optional)
tabasco hot sauce (optional)


Cook the chicken in the water, meanwhile sauté the garlic and onion in 1 or 2 tbsp oil. When chicken is fully cooked add the sautéed onion and garlic, chopped pepper, ground chilies, basil, salt, pepper and tomato puree. Cook for maybe half an hour. Now cook the tortillas in hot oil until nice brown and crispy. Once the tortillas and soup are ready, divide the tortillas, cheese and avocados in 6 bowls. Pour soup over when you’re ready to eat. Best if eaten right after pouring soup over tortillas. Squeeze in lemon and hot sauce if desired. Enjoy.

Yield: 6 Servings
Category: Soup & Stew
Contributor: Norma Loewen
Published in: Cultures in the Kitchen