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Kimberly’s Version of El Torito’s Tortilla Soup
Course:
Soup
Cuisine:
Mexican
Keyword:
avocado, chicken, potatoes, yellow squash, zucchini
Author:
Kimberly Beatty Allard
Ingredients
5-6
chicken thighs or 5 breasts
can use less
1
large can tomato juice
3
cans chicken broth
1
large can stewed and peeled tomatoes
cut in quarters
3
zucchini
sliced or cut in ½” pieces
3
yellow squash
sliced or cut in ½“ pieces
2-3
sliced peeled and sliced carrots
2
onions
quartered and separated
¼
tsp
cumin
¼
tsp
red pepper
½
tsp
crushed/minced garlic
Instructions
Boil chicken, cut into small pieces
Boil tomato juice and chicken broth
Add tomatoes while onions are partially cooked
After onions are fully cooked, add all other ingredients and simmer until fully cooked.
Garnish with avocado, tortilla chips, jack cheese, and/or sour cream.