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homemade tortilla soup

Course Soup
Cook Time 1 hour
Servings 8
Author allerGenefriendly

Ingredients

  • 3 qts chicken broth
  • 1 cup cilantro leaves
  • 2 tbsp garlic
  • 1 cup white onion (chopped)
  • 1 serrano pepper (stems & seeds removed)
  • 1 8 oz. can tomato sauce
  • 1 10 oz. can Rotel
  • 2 tsp ground cumin
  • 1/2 tsp chili powder
  • 2 tbsp corn starch
  • 1 lb. chicken breast (cooked & shredded)
  • corn tortillas (about 20)
  • salt
  • cooking spray
  • Monterey Jack cheese

Instructions

Soup

  • Heat chicken broth in a large pot.
  • Meanwhile, puree cilantro, garlic, onion, pepper, tomato sauce, Rotel, cumin, & chili powder in a food processor.
  • Add pureed mixture to the chicken broth and bring to a boil. Next, reduce heat and simmer for about 1 hour.
  • Dissolve the cornstarch in 2 Tbsp. water & stir into soup mixture.

Air Fryer Tortilla Strips

  • Thinly slice tortillas into strips (1-2 tortillas per serving).
  • Place in the air fryer, spray with cooking oil, and generously salt.
  • Cook at 370 degrees for 5-7 minutes.

Serving

  • Place shredded chicken in a bowl and pour the soup mixture over top.
  • Add tortilla strips & Monterey Jack Cheese to your liking.
  • Enjoy!

Notes

Refrigerate leftovers OR freeze broth mixture for a later date.