Tortilla Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 (28-ounce) can crushed tomatoes
• 2 cups chicken broth
• 1 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 cups shredded cooked chicken
• 1/4 cup chopped fresh cilantro
• Tortilla strips and avocado for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and jalapeño, cooking for another minute.
3. 3 Add crushed tomatoes, chicken broth, water, cumin, chili powder, salt, and pepper. Bring to a boil.
4. 4 Reduce heat and simmer for 20 minutes.
5. 5 Stir in shredded chicken and heat through.
6. 6 Ladle into bowls, garnish with cilantro, tortilla strips, and avocado.

Nutrition

Tips

• For extra spice, add more jalapeño or a pinch of cayenne pepper.
• Use vegetable broth for a vegetarian version.
• Shred your own chicken for best flavor, or use rotisserie for convenience.
• Toast your tortilla strips in the oven for extra crunch.
• If you prefer a smoother soup, blend half of it before serving.

Storage

Store leftovers in the fridge for up to 3 days. Freeze for up to 2 months. Reheat gently on the stove or microwave.

Serving Suggestions

• Serve with a side of warm cornbread.
• Pair with a fresh green salad.
• Add a dollop of sour cream or crumbled queso fresco.
• Enjoy with lime wedges for a zesty kick.

FAQ