Tortilla Soup Recipe
Broth with chicken, crispy Juliana corn tortilla, cheese, sliced avocado and chile pasilla.
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Ingredients
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Soup Base
Toppings
Method
Prepare the Soup Base
- 1
- 2
Add Chicken and Broth
Stir in the shredded chicken, chicken broth, canned diced tomatoes, chili powder, cumin, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
Prepare the Tortilla Strips
- 3
Fry Tortilla Strips
In a separate pan, heat oil over medium-high heat. Fry the cut tortilla strips until they are golden brown and crispy. Remove and drain them on paper towels.
Assemble the Soup
- 4
Serve the Soup
Ladle the hot soup into bowls. Top each bowl with crispy tortilla strips, shredded cheddar cheese, sliced avocado, dried chile pasilla, and chopped fresh cilantro. Serve with lime wedges on the side.