Name: Tortilla Soup
Ingredients: chicken pieces (backs and necks)*; 1 large onion, peeled and thinly sliced; 1 large green bell pepper, seeded and diced; 2 stalks celery, chopped; 2 cloves garlic, peeled and minced; 2 Tbsp. oil; 1/2 tsp. chili powder; 1 tsp. cumin; 1/4 tsp. oregano (optional); 3 to 4 carrots, scraped and cut into 1-inch chunks; 14 oz. can diced tomatoes with juice; 4 oz. can diced green chilies (Ortega brand); 8 c. chicken broth; 4 c. water; salt to taste; fresh cilantro, washed and minced; Monterey Jack cheese, shredded; corn tortillas or tortilla chips; oil (for frying tortillas**

Tortilla Soup

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Tortilla Soup is an impressive dinner. Made with chicken pieces (backs and necks)*, 1 large onion, peeled and thinly sliced, 1 large green bell pepper, seeded and diced, 2 stalks celery, chopped and 2 cloves garlic, peeled and minced, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Sauté onion, bell pepper and celery in the oil until onions are lightly browned. Add garlic. Stir briefly, then add the chili powder, cumin and oregano (if using) and cook for 1 or 2 minutes. Transfer to a heavy pot with a lid. Add the canned tomatoes, carrots, canned chilies, chicken pieces, chicken broth and water. Cover and simmer slowly. The longer and slower the simmer, the richer the broth. Taste the soup. If it seems thin, simmer another 1/2 hour until the broth is as rich tasting as you like. Adjust seasoning. Remove the chicken from the pot and cool enough to handle. Discard the skin and bones and return diced meat to pot.

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