Easy Chicken Tortilla Soup

Batsheva Kanter Recipe By
  • Cooking and Prep: 5 h 15 m
  • Serves: 6
  • No Allergens

I call this Easy Chicken Tortilla Soup but it’s even easier than easy. The most time consuming part of this recipe is sauteing the onions. My sisters in law Chana and Nava both asked me for a quick easy one pot dinner recipe that tastes really good. This fits both criteria and it’s delicious and tastes gourmet.

Ingredients (10)

Main ingredients

Start Cooking

Make the Soup

  1. Saute onions in a Dutch oven until translucent.

  2. Add minced garlic and sauté another 30 seconds until fragrant.

  3. Add the rest of the ingredients to the pot.

  4. Put covered pot in the oven at 225 degrees Fahrenheit for five hours.

  5. Remove pot from oven, stir contents (once soup is cooked, a quick stir will break up the ingredients) and shred chicken using tongs. You then add fresh cilantro.

  6. Put the soup back in the oven for another 20 minutes.

Note:

You should be able to find guajillo chiles at any well-stocked or Mexican supermarket. You can substitute any other dried chile.

Tip:

Serve with diced avocado, fried tortilla strips and sliced jalapeño peppers.

About

To see more of Batshevas' recipes go to www.kitchencoup.com

or on Instagram @kitchencoup

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