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Chicken Tortilla Soup

What southwestern dweller doesn’t love a good chicken tortilla soup? I certainly am a fan. The key to mine is to make your own chips. You can substitute them with Frito’s, but I don’t recommend it.


White corn tortillas (cut into short strips)
Vegetable oil
2 boneless skinless chicken breasts
Tablespoon of soy sauce
Can of condensed tomato soup
Can of beef broth
1/2 onion, diced
Can of diced green chilies
1/2 can of corn
2 cloves of garlic, diced
Handful of fresh cilantro, diced
Chili powder
Shredded cheddar cheese
Chopped avocado


Place chicken breasts in a glass dish with a lid. Add inch of water and soy sauce. Cover and put in 350 degree oven until not pink in the center. Heat an inch and a half of vegetable oil in an electric fondue pot (400 degrees) or on the stove on high. Toss tortilla strips in hot oil in handful batches. Remove when they stop bubbling and start turning a bit browner. Put tortilla strips on a plate covered in paper towels and salt. Put tomato soup, 1 can of water, beef broth, onion, corn, garlic, cilantro, salt, pepper, cumin and chili powder in a pot on the stove on medium high. Stir until bubbly. Remove chicken from water and shred into smallish pieces. Add chicken to pot. Spoon soup into bowls and top with cheese, tortilla strips and avocado. (Sour cream is a nice addition too, if you like it.)

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