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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Chicken-Tortilla Soup

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of