Chicken Tortilla Soup

Prep: 15 mins

Cook: 35 mins

Level: Easy

Serves: Updated

6

Description

January is National Soup Month so celebrate with a delicious and easy recipe for Chicken Tortilla Soup!

Ingredients

• FOR THE SOUP:
• 8 cups Good Quality Chicken Broth, Homemade Or Store Bought
• 1  Small Red Onion, Diced
• 2  Large Carrots, Diced
• 1  Large White Potato Or Sweet Potato, Peeled & Diced
• ¼ cups Tomato Paste
• 1 leaf Bay Leaf
• 2 cloves Garlic, Minced
• ¼ teaspoons Chipotle Chile En Adobo, Canned
• 1 teaspoon Fresh Or Jarred Jalapeño, Seeded & Minced
• 1 teaspoon Dried Oregano
• ⅛ teaspoons Ground Cumin
• 1  Small Zucchini, Diced
• 1  Small Yellow Squash, Diced
• 1  Small Red Bell Pepper, Stem And Seeds Removed, Diced
• 2  Boneless, Skinless Cooked Chicken Breasts, Shredded
• 1 Tablespoon Fresh Cilantro, Chopped
• 1 Tablespoon Fresh Mint, Chopped
• 2 Tablespoons Fresh Lime Juice
• 2 Tablespoons Sherry
• 1 teaspoon White Pepper
• Salt To Taste
• FOR THE GARNISHES:
• 8 ounces, weight Monterey Jack Cheese, Shredded
• 4  Fresh Corn Tortillas, Cut Into Thin Strips (see Note)
• 2  Avocados, Peeled And Pitted Then Sliced Or Diced
• ½ cups Fresh Cilantro, Chopped
• Fresh Lime Slices
• Extra Minced Jalapeños

• FOR THE SOUP:
• 8 cups Good Quality Chicken Broth, Homemade Or Store Bought
• 1  Small Red Onion, Diced
• 2  Large Carrots, Diced
• 1  Large White Potato Or Sweet Potato, Peeled & Diced
• ¼ cups Tomato Paste
• 1 leaf Bay Leaf
• 2 cloves Garlic, Minced
• ¼ teaspoons Chipotle Chile En Adobo, Canned
• 1 teaspoon Fresh Or Jarred Jalapeño, Seeded & Minced
• 1 teaspoon Dried Oregano
• ⅛ teaspoons Ground Cumin
• 1  Small Zucchini, Diced
• 1  Small Yellow Squash, Diced
• 1  Small Red Bell Pepper, Stem And Seeds Removed, Diced
• 2  Boneless, Skinless Cooked Chicken Breasts, Shredded
• 1 Tablespoon Fresh Cilantro, Chopped
• 1 Tablespoon Fresh Mint, Chopped
• 2 Tablespoons Fresh Lime Juice
• 2 Tablespoons Sherry
• 1 teaspoon White Pepper
• Salt To Taste
• FOR THE GARNISHES:
• 8 ounces, weight Monterey Jack Cheese, Shredded
• 4  Fresh Corn Tortillas, Cut Into Thin Strips (see Note)
• 2  Avocados, Peeled And Pitted Then Sliced Or Diced
• ½ cups Fresh Cilantro, Chopped
• Fresh Lime Slices
• Extra Minced Jalapeños

Preparation

In a large pot over high heat, combine chicken broth, onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle chile, jalapeno, oregano, and cumin. Bring to a boil then reduce heat to low and simmer for 20 minutes.

Add squashes, red pepper and cooked chicken and increase heat. Bring to a boil, then reduce to low and simmer for 15 minutes.

Add cilantro, mint, lime juice, sherry, white pepper and salt to taste. Stir well and remove from heat.

Garnish with Monterey jack cheese, tortilla strips, avocados, cilantro, lime slices and minced jalapeños.

Note: For the tortilla strips, add a drizzle of oil into a skillet over medium-high heat and fry the tortillas until crisp. Or you can bake them at 350 F until crisp, roughly 7 to 10 minutes.

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