Chicken Tortilla Soup

Servings: 8

Prep Time: 15 min

Cook Time: 20 min


1/4 cup canola oil

1 cup coarsely chopped onion

1 Tbsp. diced jalapeño pepper, seeds removed

2 tsps. chopped garlic

6 cups chicken stock

1 (28-oz) can diced tomatoes, undrained

1 Tbsp. smoked chili powder or regular chili powder

1/2 Tbsp. ground cumin

1 tsp. each: fresh ground black pepper and sea salt

2 cups cooked and shredded chicken

1/2 cup coarsely chopped cilantro

2 bags Mrs. Cubbison's Tortilla Strips

4 medium, ripe avocados, diced

2 limes cut into 8 wedges

1 cup shredded Mexican cheese blend


In a large stockpot over medium-high heat, heat oil until hot. Add onions, jalapeños and garlic; cook until onions are translucent.

Slowly stir in chicken stock, tomatoes, chili powder, cumin, pepper and salt; blend well. Cover and bring to boil. Add chicken and cilantro; mix until well blended. Reduce heat, cover and simmer for 10 minutes; stir a few times to avoid sticking.

In the middle of each soup bowl, place 1/2 cup Mrs. Cubbison's Tortilla Strips then top with a 1/2-diced avocado.

Ladle with a heaping serving of soup. Squeeze 1 lime wedge over soup and sprinkle with 2 tablespoons of cheese. Garnish with remaining tortilla strips.