Chicken Tortilla Soup - Lynn Fern

Chicken Tortilla Soup

1 – 1.5 pound cooked chicken (I boil for about 5 – 7 min not completely cooked) & then cut in big pieces to later shred once its cooked in the soup ***See note below***
1 tomato (or 1 can diced tomatoes)
1 can rotel
1 (10 ounce) can enchilada sauce
1 small onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water (I use the water from the boiled chicken breasts or see below)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chipotle seasoning
1 tablespoon chopped cilantro
corn tortillas
olive oil

Place cooked chicken, tomatoes, rotel, enchilada sauce, onion, green chiles, cilantro and garlic into pot.  

Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and chipotle season. Stir in cilantro. 

Bring to a boil.  Lower heat to a simmer, cover, and simmer for about.

I let simmer for a couple of hours.

Preheat oven to 400 degrees F (200 degrees C).

Cut tortillas into strips, drizzle olive oil over the tortillas, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes.

I cut up avocado & add once it’s in my bowl along with a little shredded cheese of your choice and the tortilla strips crumbled.  I also add homemade salsa if I have it to add some spice..  I like it spicy!! 

**If I have a whole chicken that I’ve saved the bone for making chicken soup (I will freeze the leftover bones/chicken meat), I will use this to make my chicken stalk.  I boil it in water first for about an hour.  I then take the bones and any meat out of the pot.  I use any meat that comes off in the tortilla soup**


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