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Allie's Tortilla Soup

** Note: recipe has been increased since filming. Also - the spice amounts are approximate. Spice to your desired taste.


-3/4 cup white or yellow onion, diced small

-1 jalepeno, diced and seeded

-3 garlic cloves, diced small

-1 1/2 14 oz cans of diced tomatoes with chilis

-6 cups chicken broth

-1 1/2 Tbsp cumin

-1/2 Tbsp chili powder

-1/2 Tbsp onion powder

-1 tsp cayenne Pepper

-1/2 tsp Paprika

-pinch of salt, pepper, white pepper and crushed red pepper

-2 cups shredded cooked chicken

-10 corn tortillas

Optional (but encouraged) cilantro, cheddar cheese, lime juice and avocados for garnish.



-You need about 2 cups (about 2 chicken breasts). You can cook them anyway you like. I suggest putting 2 large chicken breasts in a pot and covering with water. Bring water to boil, then cover with a lid and simmer for 15-20 minutes. Let sit for 5 minutes or until cool, then shred. Season with salt and pepper.

Tortilla strips:

-Make tortilla strips: Ready a plate with paper towels. Take 10 corn tortillas and cut the in half. Then cut them into thin strips, you can probably make 8 strips from one tortilla half.

-Heat a pan on high. Pour a few tablespoons of peanut oil in the pan and let it get very hot, practically smoking. Drop in a few tortilla strips at a time - about 6 or so. Fry until they turn golden (as time goes on, and pan gets hotter, it'll take less time to fry the strips. Don't worry if it takes a while, you'll get the hang of it) about 2-3 minutes on each side.

-Using a slotted spatula, remove fried strips to paper towels. Season with kosher salt.


-Dice onion and set aside.

-Dice Jalapeno and garlic. Set aside together.

-Heat pot on medium-high. Add 2 or 3 Tbsps peanut oil and let it get hot. Once hot, add onion and cook for 3 minutes or so. Add jalapeno and garlic and cook another minute.

-Add one full can and another half a can of diced tomatoes with chilies to the pot. Then add 6 cups of chicken broth. Stir and taste, and salt as needed.

-Spice the soup: start with cumin and chili powder. Continue spicing with the spices listed above until soup is at your desired level of spiciness. 

-Bring soup to a boil and then cover and simmer for 15 minutes.

-After 15 minutes, remove lid and add the cooked, shredded chicken. Cook on low for another 5 minutes or so.

-Serve with 1/2 an avocado, tortilla strips, shredded cheddar cheese, cilantro and a juice of half a lime.

-TO STORE: let soup cool, then store in fridge in tupperware or a plastic bag


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