Description
This tortilla soup is delicious, fast, and easy to make.
Ingredients
Units
Scale
- One fully cooked chicken breast or thigh
- 3 minced cloves of garlic or 3/4 teaspoon garlic powder
- 1 teaspoon olive oil
- 1/8 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 1/2 cups of water (you can substitute a little white wine for some of the water if you want a richer soup)
- 1 chicken bouillon cube
- 1/2 tablespoon onion powder
- 1/2 tablespoon lemon juice
- 1/2 cup salsa
- 4 or 5 tortilla chips
- about 1/4 cup of grated cheddar (or however much you want)
- 1 dollop sour cream
- A little chopped cilantro (optional)
Instructions
- Cut or tear your chicken into small, bite-sized pieces.
- Put your olive oil in the saucepan on medium heat and sautee your minced garlic, adding cumin and chili powder. Don’t overcook your garlic!
- Add your leftover pieces of chicken, just sauteing the chicken until it’s warmed through, since it’s already fully cooked. Mix it so all the spices get on it. This will just take a few minutes.
- Add water and chicken bouillon. Go ahead and break up the bouillon cube as you add it to the water.
- Get the soup boiling.
- Add onion powder, lemon juice, and salsa.
- Mix it thoroughly and turn down the heat so it’s simmering.
- Let the soup simmer for at least 10 minutes or until it’s ready to serve.
- Pour the soup into your bowl.
- Add some crumbled tortilla chips, cheddar cheese, and a dollop of sour cream on top. Add the chopped cilantro if you want.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Cuisine: Mexican