When making chicken tortilla soup I like to add my own homemade tortilla strips that I fry up, adds that extra crunch to the soup! Toppings are great for this soup and really make it great, but the broth still has great flavor. I also like to add cheese to the top, you can use whatever you like in this soup as far as cheese goes! This recipe also calls for adding tortilla pieces to the soup, you won't even notice them later in the soup, it just thickens the soup up a bit which is nice.
Toppings, I forgot my avocado :(
Chicken Tortilla Soup
3 tablespoons extra virgin olive oil
6 corn tortillas, diced
1 tablespoon minced garlic
4 tablespoons chopped cilantro
6 corn tortillas, diced
1 tablespoon minced garlic
4 tablespoons chopped cilantro
1 tablespoon cumin
2 tablespoons chili powder
2 tablespoons chili powder
2 chicken breasts
8 cups chicken stock or broth
2 (15-ounce) cans diced fire roasted tomatoes
1 large onion, chopped
Salt and pepper to taste
Toppings: chopped avocado, fried tortilla strips, cheese, sour cream, chopped cilantro, lime juice wedges
Heat oil over medium-high heat in a large pot until hot. Add the diced tortillas and garlic and cook until soft. Add the cilantro, cumin, and chili powder and stir to evenly coat. Add broth.
Process the tomatoes and onion in a blender until smooth. Stir into soup. Bring to boil, then let simmer for about 30 minutes. Season with salt and pepper.
To serve, ladle soup into bowl, then add whatever toppings you desire.
3 comments:
Looks good! Too bad I'm a vegetarian. :)
Take out the chicken, add beans and replace chicken broth with vegetable broth! And you have vegetarian tortilla soup :)
Yummy I love tortilla soup! Thanks for sharing at Bacon Time.
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