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Chicken Tortilla Soup

Adapted from "Neiman Marcus Cookbook" by Kevin Garvin and John Harrisson
  • 120 minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

vegetable oil

1/2

medium onion, medium dice (about 3/4 cup)

1/2

small carrot, peeled and medium dice (about 1/4 cup)

1/2

medium celery stalk, medium dice (about 1/4 cup)

1/2

medium red bell pepper, medium dice (about 1/4 cup)

1

medium garlic clove, minced

1/2 tsp

chili powder

1 tsp

ground coriander

1 tsp

ground cumin

1/2 tsp

dried oregano

1/2 tsp

paprika

1/4 tsp

cayenne pepper

4 cups

stock or low-sodium chicken broth

1 cup

water

1/2 cup

canned crushed tomatoes

1 1/2 tsp

kosher salt, plus more as needed

1/2 tsp

freshly ground black pepper, plus more as needed

4

to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces

1 1/2 cups

vegetable oil

4

(6-inch) corn tortillas

Kosher salt

Freshly ground black pepper

1 1/2 cups

shredded, cooked chicken (about 8 ounces)

1/2 cup

heavy cream

Kosher salt

Freshly ground black pepper

Shredded Monterey Jack cheese

Thinly sliced scallions

Sour cream