Chicken Tortilla Soup

 

I never used to like soups, especially as a kid.  They never felt filling enough and the flavors and textures weren’t pleasing to my kiddo palette. As I’ve gotten older though, I’ve realized I do like soup, its just how their made and what flavors that have in them.

 

 

As I’ve explored and discovered different soups that I like, and opened up my possibilities wider and wider. Most recently, I decided I wanted to try making tortilla soup.

 

 

I don’t want to make it in the traditional way. I want to make it so that matches the textures and flavors that make me happy. It’s mostly the same ingredients, but presented differently.

 

 

I got the idea when I made my version of pasta fagioli. I decided I didn’t need to have all the chunks of veggies in the soup with a thin broth. Instead I can make a thicker, richer saucy broth and then only add a few other ingredients like meats and pastas or beans. It minimizes the number of different textures while still having a great flavor and a rich broth!

 

 

I applied all that to this recipe and fell in love! It has a nice spice level that’s not over the top, but definitely reminiscent of Mexican flavors. It is perfect on a chilly night with some corn bread. Mmm…

 

 

Chicken Tortilla Soup

 

 

1 Tbs EVOO

½ of one onion, diced

2 garlic cloves, minced

1 jalapeño, seeded and diced

1 red bell pepper, seeded and diced

4 c chicken broth

1 c water, if needed

1 8-oz can tomato sauce

1 15-oz can diced tomatoes with juice

2 tsp New Mexico chili powder

1 Tsp Mexican oregano, salt

½ tsp ground cumin, black pepper

1 ½-2 lbs shredded chicken (cooked in broth or pre-cooked, even rotisserie chicken)

1 15-oz can black

1 15-oz can pinto beans, rinsed well and drained

3-4 corn tortillas, chopped

 

Heat the oil in a large pot (I use my enameled cast iron pot) at med-hi heat. Add the onion, jalapeño, and bell pepper and allow them to cook for a few minutes, allowing the onion to soften and become translucent without it browning. Add the garlic and give it a minute to soften. Then add the broth, tomato sauce and diced tomatoes with juice. As it comes to a boil, add the seasonings.

 

If you’re using whole chicken pieces (including frozen chicken pieces) add them once it has reached a boil. Put the lid on the pot and turn it down to a simmer. Allow the chicken to cook for about 20-25 minutes depending on whether it’s frozen pieces or fresh. Once the chicken is cooked through, pull it out and let it cool. Meanwhile, use an immersion blender to blend the veggie ingredients together for a thicker, smoother broth.

 

Shred the chicken and return it to the pot. Add the black beans and pinto beans and bring the soup back to a simmer. Let them simmer for about 10 minutes. Finally, add the tortilla pieces and allow them to soften in the soup for a few minutes. *

 

Serve with a dollop of sour cream, some radish slices, some avocado slices, and a little chopped cilantro. Whatever toppings you’d like.

 

 

*You can make this ahead and finish it before serving. Just stop after you add the shredded chicken and set it aside on the stovetop or in the refrigerator, if you’ll be serving longer than an hour away. When you’re ready to serve, simply warm it back to a simmer and add the tortilla pieces in. Allow them to soften for a few minutes and dinner is ready.