Here’s my take on chicken tortilla soup. The base is a quick stock made from the bones of leftover grilled chicken, and I use some canned ingredients to make the prep a snap. If you like chicken tortilla soup, I highly recommend that you give this a try. It’s a spicy, rich and slightly smoky twist on the traditional version.
Notes:
– Of course you can make this less spicy by leaving out the hot sauce and using Mild Ro*Tel Sauce.
– If you can’t find the Ro*Tel sauce (a new product line), I would just puree a can of their original tomatoes and chiles with some tomato sauce using a standard or immersion blender.
Preparation:
Remove the grilled chicken from the bones (reserve the bones), chop the meat to 1/2″, put it in a bowl, cover and refrigerate.
Combine the water, reserved chicken bones, onion, carrot, celery, bay leaf, and peppercorns in a large stock pot. Bring to boil, reduce to simmer, and cook uncovered for two hours. Strain the stock and set aside.
Heat the oil in a large pot over medium heat. Add the chicken meat, garlic and hot sauce, and cook two minutes, stirring frequently.
Add 8 cups of the stock, tomatoes and chiles, Ro*Tel sauce, beans, and corn to the pot. Bring to boil, reduce to simmer and cook uncovered for five minutes.
Serve soup topped with fried tortilla strips, sour cream and pico de gallo. Avocado would be another great addition.
Enjoy!
You must be logged in to post a review.
This was a delicious soup! The heat was perfect & the addition of fried tortilla strips & sour cream sent it over the top for me. I’ll definitely make again.
Our family really enjoyed this soup tonight. Just the right amount of heat. So glad there are leftovers
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.