This south-of-the-border twist of chicken soup features the bright flavors of green chilis, corn, cilantro, and cumin. In place of noodles, hominy; in place of crackers, fried tortilla strips.

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Tex-Mex Chicken Tortilla Soup Yum
Course Soups
Cuisine Mexican
Prep Time 1.2 hours
Cook Time 45 minutes
Servings
people
Course Soups
Cuisine Mexican
Prep Time 1.2 hours
Cook Time 45 minutes
Servings
people
Recipe Notes

Place chicken in a 5 quart soup pot.  Cover with water by 2 inches.  Add cumin, chili powder, Redstone Baklouti Green Chili Olive Oil, onion, celery, carrots, garlic, oregano, and cilantro leaves.

Bring to a boil and simmer until tender and done.  Remove Chicken from pot.  Soak tortillas in 3 cups of broth, inside the blender for about 5 minutes.  Puree.  When the chicken is cool enough to handle, debone into bite size pieces.  Add chicken and blended tortillas to pot with broth.

Heat until hot. Serve. Garnish with avocado, cheese, cilantro, and onions.

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