Tortilla Soup

Tortilla Soup
Photo by David Prince

Ingredients

  • 2 large onions, chopped
  • 2 large onions, chopped
  • 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
  • 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
  • 8 cloves garlic, minced
  • 8 cloves garlic, minced
  • Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
  • + 71 more ingredients
    • Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
    • Juice of 2 limes
    • 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
    • 1 cup chopped fresh cilantro
    • 1 tablespoon vegetable oil, plus more for frying
    • 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
    • 1 tablespoon vegetable oil, plus more for frying
    • Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
    • 12 cups reduced-sodium chicken broth
    • 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
    • 8 cloves garlic, minced
    • 1 can (28 oz.) diced tomatoes
    • Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
    • 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
    • Juice of 2 limes
    • 8 cloves garlic, minced
    • 1 can (28 oz.) diced tomatoes
    • 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
    • 1 cup chopped fresh cilantro
    • 1 cup chopped fresh cilantro
    • 1 teaspoon ground cumin
    • 1 teaspoon ground cumin
    • 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
    • 2 large onions, chopped
    • 12 cups reduced-sodium chicken broth
    • 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
    • 2 large onions, chopped
    • 1 teaspoon ground cumin
    • 1 tablespoon plus 1 1/2 tsp. coarse kosher salt
    • 1 tablespoon plus 1 1/2 tsp. coarse kosher salt
    • 1 teaspoon ground cumin
    • 1 teaspoon ground cumin
    • 1 tablespoon vegetable oil, plus more for frying
    • 1 tablespoon vegetable oil, plus more for frying
    • Juice of 2 limes
    • 1 cup chopped fresh cilantro
    • 1 can (28 oz.) diced tomatoes
    • ½ teaspoon red chile flakes
    • ½ teaspoon red chile flakes
    • ½ teaspoon red chile flakes
    • ½ teaspoon red chile flakes
    • ½ teaspoon red chile flakes
    • ½ teaspoon red chile flakes
    • 1 can (28 oz.) diced tomatoes
    • Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
    • 1 tablespoon plus 1 1/2 tsp. coarse kosher salt
    • 1 tablespoon plus 1 1/2 tsp. coarse kosher salt
    • Juice of 2 limes
    • Juice of 2 limes
    • Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
    • 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
    • Juice of 2 limes
    • 8 cloves garlic, minced
    • 1 can (28 oz.) diced tomatoes
    • 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
    • 2 large onions, chopped
    • 1 cup chopped fresh cilantro
    • 12 cups reduced-sodium chicken broth
    • 2 large onions, chopped
    • 1 cup chopped fresh cilantro
    • 12 cups reduced-sodium chicken broth
    • 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
    • 8 cloves garlic, minced
    • 1 can (28 oz.) diced tomatoes
    • 12 cups reduced-sodium chicken broth
    • 1 tablespoon plus 1 1/2 tsp. coarse kosher salt
    • 1 tablespoon plus 1 1/2 tsp. coarse kosher salt
    • 12 cups reduced-sodium chicken broth
    • 1 tablespoon vegetable oil, plus more for frying
    • 1 tablespoon vegetable oil, plus more for frying
    • 1 teaspoon ground cumin

1. Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes. 2. Add broth, tomatoes, and half the lime juice and increase heat to ...

View full recipe at My Recipes

Comments

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