submitted by Melanie
1 lb chicken-cooked and shredded
1 can small white beans
salt and pepper to taste
In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*I have been using the frozen chicken tenders from Costco–I just put them on a plate in the microwave frozen at 50 % power for 15 minutes–they are super tender and moist and shred up beautifully!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.
Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.
10 yellow corn tortillas-sliced and baked*
1 large avocado
Sour cream*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.



























{ 4 comments… read them below or add one }
I love tortilla soup! It’s so easy, tasty, and warming. A friend of mine does up a big batch in her slow cooker for get-togethers.
This recipe is FABULOUS! I made it for dinner last night and it was SO good (and easy to make)! I love the corn tortilla strips and avacado. I doubt I’ll ever try another tortilla soup recipe…nothing can top this one!
Hi! I’m Erin’s sister-in-law..you didn’t know your readership was so large did you? We tried this soup last week and LOVED it! IT was so yummy!
About how much does this make? It sounds great!