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Sherry's Tortilla Soup

  • Yield: 8 1x


  • 1 1/2 medium chicken breasts or thighs (cooked)
  • 6 cups chicken broth (or make your own from chicken carcass)
  • 1 medium zucchini or calabasas (sliced)
  • 1 can diced tomatoes (fire roasted is best)
  • 1/2 medium onion (coarsely chopped)
  • 4 cloves garlic (diced)
  • 1 cups corn (we like roasted corn)
  • to taste salt & pepper
  • 1/2 tsp cumin (ground)
  • 1/2 cup cilantro (chopped)
  • 1/2 cup white Mexican soft cheese (grated GARNISH)
  • 6-8 tortilla chips (broken)
  • 1 medium poblano pepper (roasted, peeled, stemmed, seeded, and chopped)
  • 1/2 medium avocado (sliced GARNISH)


  1. In a large pot, heat broth to simmering.
  2. Add chicken, zucchini, tomatoes, onion, garlic, corn, cumin, salt, pepper, and roasted poblano pepper.
  3. Simmer until vegetables are tender.
    It can be refrigerated at this point and finished just before serving.
  4. Before serving, heat until simmering and add cilantro.
  5. When cilantro is wilted, serve into bowls with tortilla chips in bottom of bowl.
    Add grated white cheese and avocado slices when serving.


Source:  Sherry Scott

  • Category: Main Dish
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