Chicken Tortilla Soup

Serves 6

Ingredients Amount
Olive Oil 1/4 cup
Unsalted butter 4 Tblsp.
Medium yellow onions, roughly chopped 2
Garlic cloves, minced 4
Green bell pepper, seeded and roughly chopped 1
Corn tortilla chips, crushed 1 cup
Chili powder 2 tsp.
Ground cumin 1 Tblsp.
Chicken broth 8 cups
Kosher salt 1 tsp.
Cayenne pepper 1/4 tsp. – 1/2 tsp.
Fresh Cilantro sprigs
Shredded Chicken 2 cups
Avocados, chopped or sliced 2


  1. Heat  olive oil and butter in large pot over medium heat.  Add the onions, garlic, green pepper and cook stirring occasionally, until tender and just starting to brown – about 10-15 minutes.
  2. Add the crushed corn tortilla chips, chili powder, cumin, and continue to cook, stirring occasionally for about 5 minutes.  Add the chicken broth, salt, and cayenne powder and bring to a boil.  Turn the heat to low, and simmer for 20 minutes.  Remove the pot from the heat and use a hand-held blender to puree the soup until the mixture is smooth.  Add the chicken, stir and reheat if needed.
  3. Ladle into soup bowls and garnish with corn tortilla chips, avocado slices, and fresh cilantro.  Enjoy!