It’s a summertime tradition to make this strawberry shortcake from Joy Wilson of Joy the Baker. This recipe ups the ante by grilling overly sweet strawberries and pound cake with cream cheese. This timeless delicacy tastes amazing with cooled sweet cream.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 6 tablespoons vegetable oil
- 8 (6 inch) corn tortillas, coarsely chopped
- 1 onion, chopped
- ½ cup chopped fresh cilantro
- 6 cloves garlic, minced
- 1 (29 ounce) can diced tomatoes
- 6 cups chicken broth
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 3 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground cayenne pepper
- 5 boneless chicken breast halves, cooked
Instructions
- Heat oil in a large stockpot over medium-high heat. Add tortillas, onion, cilantro, and garlic to hot oil and sauté for 2 to 3 minutes.
- Stir in diced tomatoes and bring to a boil. Add chicken broth, cumin, chili powder, and bay leaves; return to a boil. Reduce heat to medium, add salt and cayenne, and simmer for 30 minutes.
- Remove bay leaves and stir in chicken. Continue cooking until chicken is heated through.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 796 mg |
| Sugars | 5 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I added carrots and celery and skipped on the bay leaves and pepper and it turned out awesome! Great flavor. Easy recipe.
We loved this soup! Garnished with avocado and cheddar cheese. the flavor was wonderful. There wasn’t enough chicken, so added a can of garbanzo beans. After we each had a couple of servings, froze two large containers for a quick and tasty meal later.
Amazing
I made this for the first time today and it was excellent. I did make some changes though. I used a rotisserie chicken that I bought from my local grocery store and chunked it for more flavor. So good. I also used fire roasted canned tomato. The cilantro took away a bit of the heat from the chipolte peppers and the cayenne pepper. Topped it with homemade guacamole.
I enjoyed this recipe, easy to make and it turned out pretty good.
Love love love good with a Margareta
I doubled the recipe except I cut back a bit on the cumin and cayenne and added more chicken broth. Came out so good! I have made many different variations of tortilla soup, but this was the best!!
So delicious!!
Yum!!! Will definitely make again. I used all chicken stock, no water. Didn’t use oregano & added abt 1 1/2 tsp of cumin. The sour cream, Fiesta blend cheese, & Santa Fe Tortilla Strips really top it off!!
This recipe was a hit!! thank you!
Baked a whole chicken first. Cut up chicken and added to soup mixture along with black beans. Added cheese and sour cream. I would of chopped up avocados to garnish but they weren’t ripe at the store. Husband loves it!!
This was good. I used 1 mild rotel 1 original and 1 fire roasted tomatos. Added a can of corn garnished with cheese and avocado delish.
Goes great with a bit of lime juice! Made it for my family and everyone enjoyed it.
It needs a lot more spices. Added corn. Way too much liquid. We like our soup thicker than the recipe makes.
Fantastic soup.
Nice flavors! I omitted the tortillas as I don’t eat them (I did buy some tortilla chips for the fam). For the chicken, I pounded it flat, and then cut into strips. I then put all the dry seasonings on it and let them sit for about 30 minutes. After cooking the onion, garlic, and cilantro I put the chicken in and browned it a bit. Then I added all the rest of the ingredients and let it simmer for 30 minutes.
So easy and delicious!
Husband said it had too much cumin and reminded him of Indian food but it was still delicious. I can’t wait to bring this as my lunch tomorrow at work.
Very easy very delicious and very fast for a soup. Will be using this one all winter!
Delicious soup! I halved it and made it yesterday, giving the flavors a better chance to develop. I had a jalapeno pepper on hand and added that to the sauteeing of the onions. For a soup like this, I preferred to shred the chicken vs chunks. I also cut back a little on the chicken, because I added half a can of drained black beans. ] I just realized that I forgot to add the cilantro (and I have a fresh plant), but I’ll try adding some later when I have another bowl. I added some lime juice to the bowl of soup and topped with some shredded Mexican blend cheese. I had the tortilla chips while having the soup vs putting them in it earlier. I didn’t want the possible sogginess. I highly recommend this! Thanks for the recipe!
Just what I was searching for last winter. Very satisfying and amenable to garnish on hand.