Tasty Chicken Tortilla Soup

Tasty Chicken Tortilla Soup

Jalisco, Mexico

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I really never heard of this soup until my first trip to Mexico years ago and now it’s one of my favorites! Living here, I see now it can be found and enjoyed in many local spots of this country. It’s rich, zesty and ultra comforting, with a slightly spicy finish. There are many versions of chicken tortilla soup, some are thick like gravy, some thin and watery. The cheese makes this version a little thicker not watery or gravy like. Fresh and healthy tortilla soup is easy to make and an absolute crowd pleaser. So let’s get soupin!

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Ingredients:

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2/3 cup fresh chopped cilantro, divided
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 14 oz can diced tomatoes
  • 2 whole skinless chicken breasts
  • 3/4 tbsp ground cumin
  • 1/2 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 or 2 bay leaves
  • 2 carrots, thinly sliced
  • 1 1/2 cups shredded Monterey jack cheese
  • 1 or 2 avocados, diced
  • 10 ounce bag of tortilla chips

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Instructions:

  • In a large stock pot or dutch oven heat the oil over medium high heat
  • Add onions, 1/3 cup cilantro and garlic
  • Sauté 3 minutes
  • Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt
  • Push the chicken breasts to the bottom of the pot
  • Bring to a boil
  • Add carrots and return to a boil
  • Reduce the heat to medium and cook another 10-12 minutes
  • Remove the cooked chicken breasts with tongs and shred with two forks
  • Add the chicken back to the soup
  • Stir in half the cheese and 1 cup crushed tortilla chips
  • If too much of the broth has evaporated, stir in an additional cup of broth
  • Ready to serve

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Mixing it up:

Consider adding…

  • Corn
  • Bell Peppers
  • Roasted Red Peppers
  • Black Beans
  • Rice

Ladle into bowls and top with the remaining cheese and your choice of fresh cilantro, fresh avocado, lime wedges, more tortilla chip pieces and sour cream

Enjoy!

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