Chicken Tortilla Soup

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After roasting several chickens, I needed to tackle something, other than…..roast chicken. I decided to use the chicken in a soup and found this recipe for Chicken Tortilla Soup. It certainly made me wonder, what is the original tortilla soup and where did it come from? I’ve had thick tortilla soup and I’ve seen it with with a mix of corn, beans and chicken. The best soup that will always stay with me though was in Mexico at a home with local cooks. It was a bowl of perfectly seasoned spicy soup and you could add whatever you wanted and make it your own, chicken, cheese, lime, tortilla, cilantro and so on. It was a thicker base and the kind of soup you would crave as a memory of this specific time and place. From more reading, it seems to be agreed that it’s a mix of chicken broth, fire roasted tomatoes and thickened with ground corn tortilla. I love this idea as this recipe was a bit on the thin side, so I’ll add that on the next go around. Great heat here though and I would certainly make again. It’s soup that seems to fill your soul or could hit a hangover in the right spot, if you had one. It’s very fulfilling.

Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 2 jalapenos, finely diced (if you want less heat, don't use all of the Jalapeño here)
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • 3 chicken breasts, boneless and skinless
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 (8-inch) flour tortilla, grilled, cut into thin strips fried in Crisco
  • 1 avocado, pitted, sliced
  • 1 cup shredded Monterrey cheese
Instructions
  1. In a large saucepan heat the vegetable oil.
  2. Add the onions and cook for 2 minutes.
  3. Once the onions have softened add the garlic and jalepenos and cook for another minute.
  4. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
  5. Once at a boil lower heat to simmer and add your chicken breasts.
  6. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
  7. Fry the tortilla strips in some Crisco- enough Crisco to cover the bottom of the pan when it melts.
  8. Add lime juice and fresh cilantro to the pot.
  9. In a serving bowl add a mound of shredded chicken.
  10. Ladle soup over chicken and top with a lime wedge, tortilla strips, avocado slices and cheese.
Notes
Recipe adapted from the recipe by Danny Boome, Chicken Tortilla Soup, The Food Network.

 

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