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Tortilla Soup

From the kitchen of Cookie Magazine.

Chloe loves it.


  • 4 cups shredded chicken meat (pulled from rotisserie chicken)
  • 2 garlic cloves, chopped
  • ½ large onion, chopped
  • 1 4 oz can green chilis
  • 1 tbsp Olive oil
  • ½ tsp cumin
  • ½ tsp chili powder
  • 2 quarts chicken broth
  • salt and pepper
  • juice from one lime
  • 1 avocado, diced
  • chopped cilantro
  • shredded cheddar cheese
  • tortilla chips


Finely chop 2 garlic cloves and ½ a large onion. Open a 4-ounce can of diced green chilies (optional).
In a soup pot, sauté it all in a tablespoon of olive oil for 1 minute. .
Stir in ½ teaspoon each of cumin and chili powder. Sauté for 5 minutes more.
Add 2 quarts of chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
Add the shredded chicken and salt and pepper to taste. Cook until warmed through, then remove from heat.
Stir in a diced ripe avocado, a handful of chopped cilantro, and the juice from 1 lime.
Serve, topped with a handful of tortilla chips and shredded cheddar cheese.

Published by mephit on

Updated by mephit on