Spicy Chicken Tortilla Soup
We prefer to fry our corn tortillas in butter as opposed to the tortilla strips mentioned in this recipe. In my opinion, nothing brings out the flavor of tortillas more than warming them in a skillet in some butter.
Ingredients
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Preparation
- In a large saucepan, cook the onion and the garlic in the oil until the onion is softened.
- Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, chili powder, cumin, pepper sauce, chicken, and cilantro.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- In a small bowl, combine the flour with the water and whisk it to mix well.
- Stir the flour mixture into the soup and bring it back to a boil and simmer for 5 minutes.
- Stir in the sour cream, salt, and pepper and garnish each portion with the tortilla strips.
- Tortilla strips: Cut the tortillas into 1/4 inch strips and arrange them in one layer on a baking sheet sprayed with non-stick spray.
- Bake them at 400 for 10 minutes or until they are lightly toasted and crispy.
- Sprinkle lightly with salt, if desired.
Recipe from BigOven.com ®
Nutrition Facts:
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Reviews
Zoe
"I loved it. I did not consider it super spicy, but next I make it I will be adding black beans and maybe corn. I just didn't feel like it had enough in it."
Patrick
"the picture shows beans & they are not on the list to add to ingredient shopping list."
Mrsswill
"I added 2x the Cumin and chili powder, two cans of beans,a can of hominy, and a can of rotel and a fresh jalapeño instead of the green chilis and stewed tomatoes. I also subtracted the flour and the sour cream because I wanted more of a brothy soup than a creamy one. The addition of lemon pepper was surprising but effective. Great flavors all around!"
stephanie528
"Can anyone tell me if this is super spicy? Or does it just has a slight kick to it? Me and hubs love spicy, the kids will whine like no other."
AuntGin
"Highly recommend. Added fresh jalapeño."
aaronsmithg6l2n5
"I made 3 things in my new instant pot in one day. This was by far the best. I happened to have some chipotle chilies in adobo sauce left over from another recipe and threw those in. The soup is very flavorful and gives a nice warm full feeling even after just half a bowl. A great make-ahead lunch item for me."
mmcnam
"I made this in my Instant Pot. I sautéed everything in my cooker, added everything else and set on the Soup/Broth setting. It was AMAZING and only took an hour. I especially love that you don’t have to cook the chicken before adding it to the broth. I can’t help but think cooking the soup under pressure only enhanced the flavor... it was awesome!! I’m doubling the recipe next time so there’ll be some left over to freeze!"