Tortilla Soup

Name: Tortilla Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams diced tomatoes; 473 milliliters shredded skinless cooked chicken (from a rotisserie chicken); 2 teaspoons chili powder; 113 grams corn tortilla chips; 0 teaspoons crushed red pepper; 2 Tbsps fresh cilantro leaves; 2 cloves garlic, finely chopped; 907 grams low-sodium chicken broth; 1 small onion, finely chopped; 4 servings Salt; 1 Tbsp vegetable oil

Tortill A mixture of chicken broth, onion, chili powder, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is perfect for Autumn. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Warm vegetable oil in a large saucepan over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Add onion and cook, stirring, until softened, about 5 minutes.

Ingredients you will need

Onion

Add garlic, chili powder and crushed red pepper; cook mixture for 30 seconds, stirring.

Ingredients you will need

Red Pepper Flakes

Chili Powder

Garlic

Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cook until heated through, 1 to 2 minutes. Season with salt. Stir in cilantro. Divide tortilla chips among 4 shallow soup bowls. Ladle soup on top of chips and serve immediately.

Ingredients you will need

Tortilla Chips