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 awhile 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. Whoa Nelly, now that one grabbed my attention. Lots of spices, loads of flavor and between the two and my own little 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. See how I’m wearing rubber gloves? You will want to.
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. Oh, and lime. Please don’t leave out the lime.
This is the fun part. Heat 1/4 inch of coconut oil in a skillet. When hot, add strips and fry till golden. Less than a minute! Oh my. These are almost as good as french fries. Almost.
Can I get a witness?
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 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 (I use either grapeseed or coconut oil)
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
- First, you will get your veggies going. Chop the onion, the bell pepper, the garlic and the tomatoes.
- Next, put on rubber gloves, slice jalapenos in half and remove ribs and seeds.Once the jalapenos cook in the soup, they won’t be hot anymore but when raw, they are quite hot. If you like spicy then keep the seeds and ribs in.
- Measure out the spices: cumin, chili powder, garlic powder and salt.
- Now, heat up a tablespoon of oil in a big pot. When hot but not smoking, add the veggies and the spices. Saute for several minutes or until veggies begin to soften and become fragrant.
- While the veggies saute, shred the chicken. I used a roast chicken from the night before. You can do that or use a rotisserie chicken. Or, get a couple of chicken breasts, season with olive oil, salt and pepper and roast at 375 for about 40 minutes or until done. Then shred when cool.
- When the veggies look like they are softening add the quart of chicken broth, the black beans and the cooked chicken. Add the tomato paste too. Let it simmer for about 30 minutes. Taste and adjust seasonings. Meaning, if you want more add more!
- 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.
- Take out your tortillas and cut into uniform strips, about 1/4 inch.
- Heat about 1/4 inch of oil in a pan. When oil is hot but not smoking, add the strips in batches.
- Cook until golden and crisp, about a minute. Remove to a paper towel lined plate.
- Serve the soup in bowls with all the condiments for each person to add as they like.
- You have now achieved soup heaven.
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.
Hasselback Potatoes