Chicken Quesadilla Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and bell peppers. Cook until softened.
• STEP 2.Add diced tomatoes, chicken broth, cumin, chili powder, and oregano. Bring to a boil.
• STEP 3.Reduce heat and add shredded chicken. Simmer for 15-20 minutes to allow flavors to meld.
• STEP 4.Meanwhile, preheat the oven to 375°F (190°C). Cut tortillas into thin strips and place on a baking sheet. Bake until crispy, about 10 minutes.
• STEP 5.To serve, ladle the soup into bowls. Top with tortilla strips, shredded cheese, avocado, and cilantro. Enjoy!

Cooking Tips

• For a shortcut, you can use rotisserie chicken instead of cooking and shredding your own chicken.
• Feel free to adjust the spices according to your taste preferences. Add more chili powder for extra heat or reduce it for a milder flavor.
• If you prefer a creamier soup, you can stir in some sour cream or heavy cream at the end.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
• Serve the soup with warm tortillas or a side of Mexican rice for a complete meal.
• Garnish the soup with fresh avocado slices, chopped cilantro, and a squeeze of lime juice for added flavor.
• You can also add a dollop of sour cream or sprinkle some shredded cheese on top before serving.