Follow these steps for perfect results
chicken broth
cooked chicken
minced
green chilies
minced, liquid removed
onions
minced
tomatoes
minced
cilantro leaves
chili powder
cumin
salt
pepper
warm pepper sauce
frozen vegetable mix
tortilla chips
crushed
Monterey Jack cheese
shredded
In a large saucepan, combine chicken broth, cooked chicken, green chilies, onions, tomatoes, cilantro, chili powder, cumin, salt, pepper, and warm pepper sauce.
Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and simmer uncovered for 10 minutes.
Stir in the frozen vegetable mix (corn, red peppers, and green peppers).
Simmer for another 20 minutes, stirring occasionally, until the vegetables are tender.
Stir in 1 cup of crushed tortilla chips and shredded Monterey Jack cheese.
Heat until the cheese is melted, stirring frequently to prevent sticking.
Serve hot and garnish with additional tortilla chips.
Enjoy 6 servings (1 1/2 cups each).
Expert advice for the best results
Add a dollop of sour cream or Greek yogurt for extra creaminess.
Adjust the amount of chili powder and pepper sauce to your desired spice level.
For a thicker soup, blend a portion of the soup before adding the cheese and chips.
Everything you need to know before you start
15 minutes
Soup can be made a day ahead, but add the tortilla chips just before serving.
Serve in a bowl and garnish with tortilla strips, a dollop of sour cream, and fresh cilantro.
Serve with a side of crusty bread or quesadillas.
Pairs well with the spicy flavors.
A refreshing complement to the soup.
Discover the story behind this recipe
Tortilla soup is a staple dish in Mexican cuisine, often served during celebrations and gatherings.
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