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About
Chicken Tortilla Soup
Yesterday was one of those days. Slightly cold, rainy, and a bit gloomy. These are sometimes my favorite types of days because they invite themselves to all sorts of fun; laziness, movies, games, and my favorite, cooking. I had set aside a whole chicken yesterday not knowing what I would do with it. I could have roasted or grilled it, however I said to my wife “Soup sounds great today!” She could not have agreed more. We decided that one of our all time favorite soups was a recipe of mine for Chicken Tortilla Soup. It is so easy to make and so delicious that you will be craving more.
I used a whole chicken for this recipe, cut up, however you can always use sliced chicken breasts or strips.
Ingredients:
- Chicken
- Chicken stock
- Can of diced tomatoes
- Cilantro, cleaned and chopped
- 1 large yellow onion, chopped
- 1 TB cumin powder
- 4 cloves garlic, chopped
- homemade or store bought tortilla chips
- 1 avocado
- Shredded cheese
Heat 1TB of olive oil and add the onion, garlic, and 2 TB of cilantro. Cook through, around 4 minutes. In a blender, add the onion, garlic, and cilantro mixture. Add the can of diced tomatoes to the blender, and do just that, blend. Blend until smooth. On medium heat, add another TB of oil. Add the tomato puree the oil, as well as 1TB of cumin powder. Add the cut up chicken. You can do cubes, however I shred mine as I precook my chicken while I make the stock. Add 6 cups of chicken stock, cover, and let simmer for 20 minutes. During this time, if you are making your own chips, cut up corn tortillas into thin slices, and add to a pan of hot oil. Cook until golden brown, drain, and salt generously.
Once the soup is done and the chicken cooked through, get ready for some fun. With a big ladle, add soup to your bowl. Put in about a 1/2 of shredded cheese, tortilla chips, and top with fresh cilantro and cubed avocado.
Enjoy!