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Yucatan Chicken Tortilla Soup

  • 40 min
  • Easy
  • 16

A spicy chicken soup thickened with corn tortillas with a hint of cumin, garlic, and chili powder.

  • Vegetable oil -- 2 Tbsp
  • Onions, small diced -- 1 1/2 cups
  • Water, hot -- 1 1/2 qts
  • Minor’s® Gluten Free Chicken Base made with Natural Ingredients -- 1/3 cup
  • Chicken meat, cooked, diced -- 2 lb
  • Tomatoes, diced, canned in juice -- 2 qts + 1 cup
  • Salsa, chunky -- 2/3 cup
  • Cumin, ground -- 1 Tbsp
  • Garlic, minced -- 2 tsp
  • Chili powder -- 1 tsp
  • Pepper, black, ground -- 1/2 tsp
  • Tortillas, corn, 6-inch, julienne -- 10 ea
Preparation
1
In a saucepot, heat oil. Add onions; sauté until translucent, approximately 3–5 minutes.
2
Add water, Chicken Base, chicken meat, tomatoes in juice, salsa, cumin, garlic, chili powder, and pepper. Heat to boiling, stirring occasionally.
3
While stirring, slowly add tortilla strips to soup. Reduce heat, cover, and gently simmer 10 minutes. Serve warm.
Serving Suggestion:

Serve with fresh sliced avocado, minced onion, and salsa verde.