Chicken Tortilla Soup for my Adult Soul
- Morg
- Mar 4, 2018
- 3 min read
Updated: Mar 6, 2018
Hot broth, aromatic and flavorful spices, tender juicy chicken, house made salty tortilla chips, corn, black beans, creamy avocado all simmering together in a delicious soup with fixins on top that takes that wintry cozy feel into spring!
OVERALL COOK TIME: 40 minutes
Preparation: 10 minutes
You can freeze any leftovers, I wouldn't know Marc didn't leave any for me to pack away!
*I do have a bad habit of eyeballing as I cook and I do believe cooking comes along with preference. I like to salt to taste, and add heat/spice to taste as well. I recommend to everyone that you start with as little salt as possible and salt as you go because nothing is worse than overly salty broth that gets saltier as all the flavors combine overnight in the fridge. But needless to say, do you boo*
If you feel like making tortilla strips:
-8 small corn tortillas, cut into strips ( the size can be to your liking but I'd say no more than a 1/2 inch wide)
- 2 tablespoons of vegetable oil or olive oil
- (About) 1tsp of salt (I use Morton's)
Preheat oven to 400 degrees, take a baking sheet lined with aluminum foil and scatter the strips in one even layer.
Drizzle the oil, and then sprinkle with salt.
Now, time to get your hands dirty and make sure the strips are coated evenly and bake for like 13-15 minutes, tops. Be sure to keep an eye on them. They should be a nice golden tan. Then set aside.
If you decided to buy strips or use chips, then lets get straight to the soup recipe. You will need the following ingredients:
-2 tbsps of olive oil or butter
-1 cup of peeled and chopped Vidalia onion
-1 1/2 tbsp of minced garlic
-5 1/2 -6 cups of low sodium chicken broth
-2 regular sized cans of no salt added Rotel tomatoes w/ green chiles
- 2 cans of black beans ( we love black beans, I mean absolutely obsessed so if you dont, just use one can)
-2-3 cups of cooked chicken ( leftover chicken, chopped up rotisserie from the grocery store, or fresh skillet cooked chicken, which I did. I took some cutlets seasoned them with Lawrys seasoning salt, some cumin, and some pepper and cooked them in 1/4 cup of chicken broth and a little butter and they became so juicy!)
-2 small cans of sweet corn
-1tbsp of lime juice
-1 tsp of chili powder
-2tsp of cumin
-2tsps of salt (to start)
-1/4 cayenne
-1tsp of pepper (to start)
-You can also have shredded cheese & sour cream for serving
-You can also throw in 1 diced jalapeno and some of the seeds in when you are cooking the onion and really bring the heat!
Directions:
-Take a big pot and 2tbsp of oil or butter and heat on medium heat, add onion ( and if you so choose, the jalapeño), and saute for until almost tender then toss in your garlic and sauce for about a minute.
-add 4 cups of the chicken broth, all the chicken, tomatoes with chiles, corn, black beans, lime juice, cumin, salt, pepper, chili powder, cayenne. Bring to a boil and let boil for 10 minutes.
-When some of the broth evaporates, like mine did, go into the 1 1/2 cup of broth that was set aside and pour it in.
-Bring heat down to medium- low and let cook for 20 more minutes and then stop. Taste, and add any extra seasoning you may need. At this point I added more salt, pepper, and chili powder but do what your taste buds needs. If its too salty and spicy you can always cut it with lime.
- Grab your bowls, fill em up, top with the tortilla strips and any fixins and devour pronto!
For me, I get a big ole bowl of soup, add strips,a whole avocado (because I'm selfish and don't like to share my avocado), and a sprinkle of cheese.
-If you still have soup at around the 6th day since made mark, freeze it!
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