Chicken Tortilla Soup

Sally Muhl

6 servings


  • Corn Tortillas
  • 2 cups chopped chicken breast
  • Monterrey Jack Cheese Shredded
  • 1 onion finely chopped
  • 4 cups chicken broth
  • 1/4 cup chopped red bell peppers
  • 3/4 tsp dried basil leaves
  • 1/4 cup fresh cilantro
  • Avacado Slices
  • 2 tbsp Veg Oil
  • 1 tsp ground red chiles
  • 15 oz tomato sauce
  • 1/2 tsp Black Pepper
  • 2 cloves garlic finely chopped
  • 1 tsp Salt


Cook and stir onion and garlic in 2 t. oil in 4 quart dutch oven or heavy pot until onion is tender. Stir in broth, bell pepper, ground red chillies, basil, salt, pepper, and tomato sauce. Heat to boiling, reduce heat and simmer uncovered 30 minutes. Add chopped chicken to soup and heat until hot.

Heat 1/2 cup oil in skillet until hot. Cook 10 corn tortillas cut in strips until golden brown, drain. Pour soup in bowls, add tortillos strips on top and top with monterey jack shredded cheese and avocado slices.