Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Yield: Serves 8 to 10
Cuisine: Mexican
Ingredients: 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 1 , red bell pepper, seeded and chopped fine; 1 , jalapeño chile, seeded and chopped fine; 1 tablespoon, chili powder; 2 cloves, garlic, minced; 2 quarts, low-sodium chicken broth; 1 1/2 pounds, boneless, skinless chicken breast; 1 can, diced tomatoes (14.5-ounce), drained; 1 tablespoon, chopped fresh cilantro leaves; 2 tablespoons, lime juice; , Salt and pepper

18 comments

Appears in Cook's Country February/March 2007

This soup allows you to get creative by adding condiments like avocado and shredded Monterey jack cheese.

SERVES8 to 10

TIME1 hour

WHY THIS RECIPE WORKS

This Chicken Tortilla Soup recipe uses a variety of vegetables and spices to give it a spicy kick and hearty texture. Garnishing the soup with tortilla chips, avocado, and shredded Monterey Jack cheese turned the recipe into a hearty meal.

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