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Chicken and Tortilla Soup

4 to 6 Servings
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A favorite in homes and restaurants throughout Mexico and beyond, tortilla soup is a great way to use old, stale corn tortillas in your refrigerator. In this recipe, they do double duty: some are fried to create a crisp topping, while the rest are simmered into the broth, where they break down and give the soup body. The combination of chili powder, cumin and fire-roasted tomatoes lends smoky richness to the broth, and shredded chicken turns the soup into a full meal. Embellish with more garnishes if you like; see the suggestions below.



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Deborah H.
December 7, 2022
Amazing and Easy
Made this soup a couple of times and wouldn't change a thing, it's simply delicious!
Bryan P.
December 1, 2022
So simple. So good.
Made this one tonight and everyone loved it. Great depth of flavor with such simple steps. Will be a go to on these cold winter nights when I need to whip something up fast. Really enjoyed it with the add on of sliced jalapeños and avocado. May have needed a little kick of heat if I left the jalapeños out.
Todd M.
December 12, 2022
Easy and delicious
3 out of 4 went back for seconds. I recommend making twice as much of the fried tortilla strips and definitely top with jalapeño slices and some sort of cream or cheese for a great overall flavor balance. I used thawed diced chicken and chicken breast strips I had leftover in my freezer which reduced the overall cooking time.