Arizona Chicken-Tortilla Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 7 | Ready In: 30-60 minutes
Ingredients:
2 corn tortillas (8-inch size), cut into strips
non-stick cooking spray
1 medium onion, chopped
1 cup diced tomato
1 clove garlic
1/4 teaspoon dried oregano
1 quart water
2 teaspoons chicken-flavored bouillon granules
3/4 pound chicken breast halves, skinned
1 cup diced tomato
1/2 medium avocado, peeled and cubed
1/2 cup shredded sharp Cheddar cheese
2 teaspoons minced hot chili pepper
Directions:
Place tortilla strips on a baking sheet coated with cooking spray, and bake at 350 degrees F for 10 to 15 minutes or until golden and crisp. Set aside.
Place onion, 1 cup tomato, garlic, and oregano in container of an electric blender, and process until pureed.
Transfer puree to a large saucepan, and simmer 5 minutes, stirring constantly. Stir in water and bouillon granules, and bring to a boil. Reduce heat, and add chicken breasts; simmer 15 to 20 minutes or until chicken is done.
Remove chicken from soup, keeping soup warm. Let chicken cool to touch; bone and cut meat into cubes. Return chicken to soup. Cook over low heat until thoroughly heated.
Ladle soup into soup bowls. Divide tortilla strips, 1 cup tomato, avocado, cheese, and chili pepper among bowls, and serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/234/Arizona-Chicken-Tortilla-Soup107089.shtml
Recipe ID: 77962
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.