Chicken Tortilla Soup
2 onions, chopped
4 cloves garlic, minced
4 tablespoons olive oil
2 16 oz cans stewed tomatoes
1 10 oz can Rotel tomatoes and green chilies
64 oz chicken broth
2 10 oz cans tomato soup
3 cups water
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
fresh cilantro, chopped
3 to 4 yellow squash, sliced
3 to 4 chicken breast (diced or shredded)
Saute´ onions and garlic in olive oil. Add remaining ingredients except yellow squash. Bring to a boil, then simmer 1 hour covered. About 15 minutes before serving add sliced squash.
Serve with white corn tortilla strips, top with cheese, sour cream and sliced avocados.
I make Chicken Tortilla Soup often. I have a wonderful recipe that I have made for many years. So when my hubby told me that while he does like my soup (and always eats plenty of it), that it wasn’t his favorite.
So I set out to find one he might like better. I found one that looked appetizing at Cooking Classy.com. (http://www.cookingclassy.com/)
I have found that anything I try from her cooking website always turns out to be a keeper. So while I will continue to look for other delicious tortilla soup recipes, this one I will make again for my family. Try it for yourself. Recipe is under SOUPS on my homepage. Enjoy!