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Chicken Tortilla Soup

Ingredients

Chicken Tortilla Soup (Yard House style)

  • 2-3 tablespoons olive oil
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 2 Anaheim chilies diced
  • 1-2 jalapeno peppers diced
  • 1-2 Poblano peppers diced
  • 2 tablespoons minced cilantro
  • 1 tablespoon chili powder
  • 2 teaspoons cumin powder
  • 1 teaspoon salt
  • 2 tablespoons corn masa flour
  • 1 15 oz. can tomato sauce
  • 1 15 oz. can diced tomatoes
  • 5 cups chicken broth
  • Juice of 1 lime
  • 3 cups shredded cooked chicken
  • 3-4 large tomatoes diced

Garnishes

  • 2 cups shredded cheddar cheese
  • 1 cup plain low-fat yogurt or non-fat sour cream
  • 1-2 avocados chopped
  • 1/4 cup cilantro leaves
  • 1 lime cut into wedges
  • 2 cups crushed tortilla chips or can simply put 3 or so whole chips right into the soup!

Instructions

  • Sauté garlic and onions in 2 tablespoons olive oil, until translucent.
  • Add diced peppers, chilies, and sauté for another 4 to 5 minutes. Stir masa flour, spices, and salt into veggies and mix with a wooden spoon.
  • Cook for a few minutes to lightly brown the flour.
  • Slowly add lime juice, tomato sauce, and canned diced tomatoes. Mix well with a spoon.
  • Add chicken broth, fresh diced tomatoes, and shredded chicken and simmer for an hour or so over low heat, stirring occasionally.
  • When ready to serve, place half of the grated cheddar cheese in the bottom of the bowl or cup and pour hot soup over the top.
    Garnish with remaining cheese and the rest of the toppings and serve with a happy smile.

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