Chicken-Tortilla Soup

Name: Chicken-Tortilla Soup
Yield: Makes 4–6 Servings
Ingredients: Corn tortilla chips, 1½ cups (4 oz/125 g), broken into pieces; Queso fresco, ½ cup (2½ oz/75 g) crumbled, or Monterey jack cheese, ½ cup (2 oz/60 g) shredded; Hass avocado, 1, halved, pitted, peeled, and cubed; Fresh cilantro (fresh coriander), ¼ cup ⅓ oz/10 g) chopped; Lime juice, from 3–4 limes; Salt; Cooked chicken, 2 cups (12 oz/375 g) shredded meat (see Cook’s Tip); Chicken broth or stock, 6 cups (48 fl oz/1.5 l), homemade or purchased; White onion, ½, finely chopped; Olive oil, 1 tablespoon; Chili powder, 2 teaspoons

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 1 tablespoon
White onion, ½, finely chopped
Chili powder,

Dinner
Soup
Gluten-free

Method

Sauté the onion

In a large saucepan over medium-high heat, warm the oil. When it is hot, add the onion and sauté until translucent, about 3 minutes. Add the chili powder and stir until fragrant, about 1 minute. Pour in the broth and bring to a boil.
Finish the soup

Add the shredded chicken, reduce the heat to medium, and sim