Classic Chicken Tortilla Soup
One of my favorite things in Mexican cuisine is Chicken Tortilla Soup. I love that it's a meal in one bowl & that it is so comforting when it's cold outside but just as good & refreshing when it's hot outside.
Chicken Tortilla Soup is perfect for a weeknight supper or to serve when company comes over. It's kind of like your favorite pair of jeans that you can dress up or wear with a t-shirt. It's flexible & I like that. Besides being a main course, this soup would be great in small little bowls topped with a slice of avocado as an appetizer.
No matter how you serve it, everyone will love it!
Classic Chicken Tortilla Soup
ingredients
6 chicken breast halves, boneless, skinless & cut into bite size cubes
4 cups chicken broth
1 yellow onion, diced
1 cup cilantro, chopped
2 cans, fired roasted, diced tomatoes {do not drain}
1 jalapeño, seeded & chopped
4 cloved garlic, minced
2 tablespoons olive oil
1 tablespoon dried oregano
3 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
+ a little water if needed at the end
directions
place olive oil in the bottom of a large stock pot & heat over medium high.
sauté onion about 5 minutes, until it softens. then add in the garlic & jalapeño & continue to sauté for about 1 more minute.
put chicken in the pot & pour in diced tomatoes & chicken broth. add in all the seasonings & stir well.
let the soup come to a soft boil & cook at that temperature for 5 minutes. place a lid on the pot & redcue heat to low. cook covered for 60 minutes.
once the soup is done, if you want more liquid add up to 1 cup of water in 1/2 cup increments. check salt & adjust if necessary.
serve with sliced avocado & grain free tortilla chips
