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Categories:
vegetable oil onion garlic chili powder red pepper chicken broth tomatoes chicken salt fresh cilantro corn tortilla
Viewed: 12 - Published at: 3 years agoIngredients
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon crushed red pepper
- 32 ounces low-sodium chicken broth
- 1 14 1/2-oz. can diced tomatoes
- 2 cups shredded skinless cooked chicken (from a rotisserie chicken)
- Salt
- 2 tablespoons fresh cilantro leaves
- 4 ounces corn tortilla chips
Method
- Warm vegetable oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, chili powder and crushed red pepper; cook mixture for 30 seconds, stirring.
- Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cook until heated through, 1 to 2 minutes. Season with salt. Stir in cilantro. Divide tortilla chips among 4 shallow soup bowls. Ladle soup on top of chips and serve immediately.
