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Chicken-Tortilla Soup

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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,

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

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