Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
- 1 tbsp vegetable oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 2 tsp ground cumin
- ½ tsp crushed chili peppers
- 1 tbsp fresh cilantro
- ½ 14 oz can Mexican stewed tomatoes
- 3 cups chicken broth
- 1 cooked large chicken breast, shredded
- Shredded Mexican blend cheese, for topping
- Tortilla chips, for topping
- Heat the vegetable oil over medium heat in a large pot.
- Add the chopped onions and garlic, and cook until the onions are translucent (about 5 minutes), while stirring occasionally.
- Stir in the cumin and crushed chili peppers, and cook for 2 minutes, stirring occasionally.
- Add the tomatoes and cilantro, stir, and shut off the heat.
- Once cooled for a few minutes, transfer to a blender and blend until smooth.
- Add the chicken broth to the pot and bring to a boil.
- Add the soup back to the pot and stir well. Add the chicken and heat through.
- Top the soup with cheese, avocados and tortilla chips.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/homemade-tortilla-soup/
3.2.2885