Tortilla Soup


  • 5 pound(s) stew hen, stew then cut
  • 8  corn tortillas, halved and cut crosswise into 1/4-inch strips
  • 2 medium onion, chopped
  • 2  large cloves garlic, smashed
  • 1 whole(s) green pepper, seeded and chopped
  • 1 whole(s) green chile, canned works too, small
  • 16 ounce(s) refried beans, fat free, sodium lite
  • 1 teaspoon(s) chili powder
  • 1/2 teaspoon(s) cayenne
  • 1.5 quart(s) canned low-sodium chicken broth or homemade stock, Use if not preparing own stock
  • 3 cup(s) canned crushed tomatoes in thick puree (one 28-ounce can)
  • 1/2 teaspoon(s) pepper
  • 1/4 cup(s) lightly-packed cilantro leaves, plus 3 tablespoons chopped cilantro (optional)
  • 1.75 pound(s) boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 1/4 pound(s) cheddar, grated
  • 1 whole(s) Lime wedges, for serving
  • 1 whole(s) avocado, garnish
  • 1 cup(s) Monterey Jack Cheese, garnish


From South Of The Border Comes This Spicy And Hearty Soup Ladled Over Crisp Tortilla Strips And Grated Cheddar. The Soup Is Chunky With Chicken And Avocado, But It's The Tortillas That Give It A Slight Thickness And A Special Flavor.

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