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Don’t worry, I’m here to share my chicken tortilla soup recipe, a.k.a. my nephew Cameron’s favorite thing I make him. (uh oh, he’ll probably read this and be heading over soon!) The weather is getting cozy and cool so I decided to make a soup for dinner. This recipe is full of fresh, vibrant flavors, but also has a nice surprising kick at the end. I must warn you after making this version of tortilla soup, you’ll never go back to the store bought versions or quick take out.
The recipe originates with Ina Garten. You can find her complete recipe here. I’m known to take a short cut or two with recipes as I did with this one. I never compromise the main flavors. I do live in the real world and know we don’t always have time for things like homemade stocks, especially during the work week.
Ingredients:
- 1 whole cooked store bought chicken shredded (in the deli section)
- 3 tbs olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped yellow or white onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic, minced
- 2 1/2 quarts chicken stock (store bought)
- 1 (28-ounce) can diced tomatoes in puree, crushed
- 2 to 4 jalapeno peppers, seeded and minced (if you don’t like spicy only add one. if you like spicy include the seeds)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro leaves (optional ) Hopefully you have some growing in your bbq herb garden!
- 6–8 (6-inch) fresh white corn tortillas
- For serving condiments: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips (whatever you prefer)
Directions:
Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt, 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Tips:
- Make extra soup and freeze it in Ziplock bags for an easy, healthy dinner in a pinch. (think unexpected company or 12 hour workday)
- Omit the chicken and add potatoes or rice for a vegetarian version. (don’t forget to replace the chicken stock with vegetable stock too)
- Make this for someone who is sick. Of course I have no scientific proof, but it really clears my sinuses!
- Leftovers are perfect for lunch the next day.
- A great substitute for the usual Sunday football get together grub. Make some corn bread to go with it and a caesar salad. Have your buddies bring the cold brew and you’re good to go!
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