Chicken Tortilla Soup with Vegetables

Ingredients

• Four 6-inch corn tortillas
• 1 to 2 tablespoons vegetable oil
• 8 cups chicken stock or canned low-sodium broth
• 4 fresh or canned plum tomatoes, coarsely chopped, with their juices
• 1 medium all-purpose potato, peeled and cut into 1/3-inch dice
• 1 ancho chile—stemmed, seeded and cut into thin strips
• 1 medium onion, thinly sliced
• 2 garlic cloves, coarsely chopped
• 1/2 teaspoon marjoram
• Salt
• 1 small zucchini, cut into 1/2-inch dice
• 1 small yellow squash, cut into 1/2-inch dice
• 1 pound small skinless, boneless chicken breast halves, cut crosswise into 1/2-inch strips
• Cilantro sprigs, for garnish
• 1 lime, quartered, for garnish
• Sour cream, for garnish

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag