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Chicken Tortilla Soup

 

I’m in soup heaven. Literally. This soup is so DIVINE,  I have to share it with you.

I’ve been looking for a good Chicken Tortilla Soup recipe for a while now. I couldn’t find a recipe I liked completely so I’ve concocted a mashup of sorts by using a few that looked good and taking what I think are their best elements and making it my own.

First,  I looked at Tyler Florence’s recipe, and I liked a lot of what I saw, but I wasn’t sold. So I kept looking. And looking. Then, when I’d nearly given up, I happened upon The Pioneer Woman’s recipe. That one grabbed my attention. Lots of spices, loads of flavor, and between the two and my own additions and changes, I think I’ve stumbled on soup heaven. And, it’s gluten-free!

You’ll start with veggies. Tomatoes, onions, jalapenos, bell pepper, garlic, and spices.Spices: cumin, chili powder, garlic powder, and salt.

Slice Jalapenos.  Remove seeds and ribs unless you like a spicy soup.  Adding the chicken broth.  Homemade is best if you have it.

While it’s simmering, get your condiments ready. Sliced avocado, diced red onion, shredded jack cheese, chopped cilantro, sour cream, and lime.

Chicken Tortilla Soup 

Serves 4

  • 1 chopped onion, about a cup
  • 1 chopped bell pepper, any color
  • 3 jalapeno peppers, seeded, ribs removed and chopped
  • 3 chopped plum tomatoes
  • 3 cloves garlic, finely chopped
  • 1 tablespoon olive oil, avocado oil, or coconut oil
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 cups shredded, cooked chicken
  • 32 oz. organic chicken broth
  • 3 tablespoons tomato paste (Thanks Pioneer Woman!)
  • 3 or 4 tortillas
  • Oil for frying

Condiments

  • 1 avocado, chopped
  • 1/2 red onion, chopped
  • handful of cilantro, chopped
  • 1/2 cup sour cream
  • 1/2 cup grated jack or cheddar cheese
  • Lime wedges
  • Fried tortilla chips
  1. First, get your veggies going. Chop the onion, bell pepper, garlic, and tomatoes.
  2. Slice the jalapenos in half, and remove the ribs and seeds.  If you like it spicy then keep the seeds and ribs in.
  3. Measure out the spices: cumin, chili powder, garlic powder, and salt.
  4. Heat a tablespoon or two of oil in a big pot. When hot but not smoking, add all the veggies and the spices. Saute for several minutes or until veggies soften and become fragrant.
  5. When the veggies are softened add the quart of chicken broth, the black beans, and the cooked chicken. Add the tomato paste too.
  6. Let it simmer for about 30 minutes.  Taste and adjust seasonings.  Meaning, if you want more add more!
  7. While the soup is simmering prep your condiments. Dice an avocado, chop half a red onion, grate the cheese, chop the cilantro, and quarter the lime. Put sour cream in a bowl.
  8. Serve the soup with all the condiments on the side.
  9. Enjoy!

Tortilla Strips

  1. Cut your tortillas into uniform strips, about 1/4 inch.
  2. Heat about 1/4 inch of oil in a pan. When the oil is hot but not smoking, add the strips in batches.
  3. Cook until golden and crisp, about a minute. Remove to a paper towel-lined plate.
  4. Or, cut tortilla into strips, toss with olive oil and spices if you’d like, and put on a parchment line baking sheet. If you don’t have parchment paper, make sure you put oil on the baking sheet.
  5. Bake in a 400 oven for about 10 minutes or unto golden brown and crisp.
  6. Serve the soup in bowls with all the condiments for each person to add as they like.

Kate’s Tips

  • Feel free to change up the condiments. Some people like to add salsa to their soup or chopped, raw jalapenos.
  • Any beans or no beans are fine.  I love them plus they add extra protein.
  • Some recipes call for plain, non-fried tortilla strips.  That is fine too, but I like their crispy fried goodness.  I’m not a fan of wet tortilla strips but if you are then go for it.