No Reviews
You must be logged in to post a review.
Tortilla Soup
x
Print Options
Description
Instead of serving this, as some do, with chips on top, I crumble them into the soup while it cooks. This gives a rich corn flavor and acts as a natural thickener.
Ingredients
- 3 Tablespoons Oil
- 2 cups Chopped Onion
- 2 cups Chopped Carrots
- 1 cup Chopped Celery
- 4 cloves Garlic, Finely Chopped
- 8 cups Chicken Broth
- 1 can (28 Oz. Can) Crushed Tomatoes
- 2 cans (4 Oz. Can) Chopped Green Chiles
- 1-½ teaspoon Ground Cumin
- 1-½ teaspoon Chili Powder
- 1 teaspoon Ground Coriander
- 1 Tablespoon Kosher Salt
- 1-½ teaspoon Freshly Ground Black Pepper
- 4 whole Boneless, Skinless Chicken Breasts
- 3 cups Crushed Tortilla Chips
Preparation
Heat oil in a large pot or Dutch oven set over medium heat. Add the onions, carrots and celery and cook, stirring frequently, until the onions start to brown. Add the garlic and cook for another 30 seconds.
Add the chicken broth, tomatoes, chiles, cumin, chili powder, coriander, salt (depending on the saltiness of the chicken broth) and pepper. Submerge chicken breasts completely in the liquid.
Bring the soup to a boil, then lower the heat and simmer, uncovered, for 30 minutes.
Remove the chicken and shred with two forks. Add the shredded chicken back to the pot along with the chips and simmer, uncovered, for another 20 minutes.
Re-season to taste with salt and pepper.
Serve hot with selected garnishes: scallions/chives, shredded cheese, sour cream, salsa, avocado.
Related Recipes
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 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.