Chicken Tortilla Soup

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Chicken Tortilla Soup

 

 

 

Prep time: 10 Min - Cook time: 45 Min - Total time: 55 Min - Serves 6

 

Ingredients

 

  • 2 boneless chicken breasts OR
  • --1 breast, 1 thigh
  • 15 oz of crushed tomatoes
  • 1/2 onion, chopped
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 4 cups water/chicken stock
  • 2 tsp cumin
  • 1 tsp hot paprika
  • 1 tbsp dark chili powder
  • salt and pepper to taste
  • 2 hatch chilis, roasted, peeled and diced OR
  • --1 4 oz can diced green chilies
  • 1/2 bunch cilantro, chopped
  • 1 inch square muenster cheese per serving, 4 pieces
  • 1 inch square Cotija cheese per serving, crumbled
  • 1/2 avocado sliced, then diced per serving
  • 2 corn tortillas per serving
  • 4 tablespoons extra-virgin olive oil, divided
  • *Monterey Jack can be substituted for Muenster
  • 1 lime, sliced for servings
  • *optional - hatch red or green chili flakes

 

Instructions

 

  1. In a medium size pot - add a tablespoon of oil, over medium heat. Add the onions and the celery, and sauté about 5 minutes until starting to soften. Add the spices and the garlic and sauté an additional 2 minutes.
  2. Add the water/chicken broth, the crushed tomatoes, and green chili and the chicken. Cover and simmer gently for about 30 minutes.
  3. Remove the chicken and allow to cool enough to handle then shred with a fork or your hands
  4. Add the shredded chicken and half of the chopped cilantro back to the pot, adjust your seasonings.
  5. Cut your tortillas into thin strips, add to a dry frying pan - drizzle with about 1-2 tbsp of oil, a sprinkle of salt and stir to mix. Depending on how high your heat is, it may take 5 minutes or so to get the tortillas brown and crispy. *You could bake at 350 for a few minutes if you prefer). Keep close watch as they tend to brown all at once near the end.
  6. To serve, add your diced muenster to the bowl, ladle in some soup, top with the fried tortilla strips, avocado, cilantro and some cotija cheese. Grind a small amount of pepper over the top and dig in!

 

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Notes:


Always a favorite.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey



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