Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

December 27, 2012

Chicken Tortilla Soup Recipe

So now that things are kinda, sorta settling back into some type of pattern of post-holiday normalcy (I know, what’s that?), I figured I’d share a delicious, tasty and healthy dish with you – a chicken tortilla soup recipe. I know it’s pretty cold in most areas of the country – even here in New Orleans – so thoughts of warm, spicy soup have been flowing in my head for days.

This chicken tortilla soup recipe is very easy to make and is totally delicious – which is a win/win for everyone. We’ll walk through some of the ingredients and steps and then get right on to the recipe. Ready? OK!

Ingredients

  • Soup:
  • 2 tablespoons light olive oil
  • 1 pound boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups chopped onion
  • 2 carrots, peeled and sliced into 1/2" coins
  • 2 stalks celery, cut into 1/2" slices
  • 1/2 red bell pepper, diced
  • 1 tablespoon roughly chopped garlic
  • 2 teaspoons ground cumin
  • 1 tablespoon chopped chipotle in adobo sauce
  • 6 cups chicken broth or stock
  • 1-28 ounce can whole tomatoes
  • 1/2 cup loosely packed cilantro leaves (small stems are okay)
  • 6 corn tortillas - 3 for soup; 3 for garnish
  • Vegetable oil, for frying
  • Optional Garnishes:
  • Thinly sliced green onions
  • Sliced avocado
  • Shredded Monterey Jack cheese
  • Sour cream
  • Salsa
  • Lime wedges
Read the whole recipe on culicurious