Chicken Tortilla Soup

Apologies for the LOOONG blog hiatus.  Here is a delicious recipe from a friend who brought us dinner last month.  The notes are hers.  Can’t wait to see if I can replicate it.  So, so good with the avocados!

  • 2-4 cooked chicken breasts, cut in chunks or shredded (I feel 2 is enough)
  • 2 chopped onions
  • 2 chopped celery stalks
  • 4 chopped carrots
  • 4 chopped garlic cloves
  • 2 1/2 quarts chicken stock or combo of stock/broth and water (homemade stock makes a difference, just boil a whole chicken with salt, pepper, thyme, onion, celery, and carrots, do it in advance and use about half the chicken meat, save the rest for later and drain all the bits and pieces out of your stock)
  • 1 28 oz can crushed tomatoes
  • 2-4 jalapeno peppers minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 – 1/2 cup chopped cilantro (I love cilantro so lean towards the 1/2 cup)
  • 6 corn tortillas

Heat 3 TBSP olive oil in a large pot or Dutch oven.  Add the onions, celery, and carrots and cook over med-low heat for about 10 minutes or until onion begins to brown.  Add the garlic and cook 30 seconds.  Then add the stock, tomatoes, cumin, coriander, 1 TBSP salt (I use less than this, personal preference), 1 tsp pepper and the cilantro.  Cut the tortillas into 1/2 inch strips and add to soup.  Bring the soup to a boil, then lower heat and simmer for 25 minutes.  Add the chicken.  Serve with sliced avocado, sour cream, cheese, and tortilla chips.

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