Learn how to make a super fast, easy, tasty Tortilla Soup from Chef Annette Gallardo!
Easy Tortilla Soup
1 tsp. olive oil
6-8 green onions, sliced
½ tsp. cumin
1 tsp. garlic, minced
½ C. cilantro, stems chopped,
cilantro leaves for garnish
1 large cooked chicken breast, shredded
½ C. frozen corn kernels (optional)
2 C. tomato or Roasted Red pepper soup
1 C. chicken broth (depends on thickness of soup)
2 C. tortilla chips, roughly broken
1 avocado, diced
3/4 C. Monterey Jack cheese, diced
1 tsp. sriracha, optional
Heat olive oil in a pot and add garlic, onions, ¼ c cilantro, stems and cumin and cook, stirring just until fragrant.
Add soup, broth, sriracha and chicken. Slowly heat while preparing the bowls.
Place broken tortilla chips, avocado and diced cheese into soup bowls and ladle soup over the top. Garnish with remaining cilantro.
We recommend using diced cheese rather than shredded cheese, because shredded will just melt and not hold its shape.