Wednesday, May 2, 2018

Chicken Tortilla Soup...... a new FAVORITE!

I was definitely on the fence about Chicken Tortilla Soup.  I didn't hate it - I just wasn't sure that I liked it enough to make it.

Well....... I have followed Carlsbad Cravings for several years, and all of her recipes are always fabulous.  And Carlsbad (the city) is literally next door to where I live - just 5 minutes away.  So......
I am a fan for many reasons.  I knew she would not steer any of us wrong on this recipe , and I was SO VERY RIGHT!

You need to make this  -- and you need to make it soon.  You will not be sorry!!


adapted from Carlsbad Cravings

2 T. olive oil
2 lbs. boneless skinless chicken breasts, pounded to an even thickness
1 medium onion, chopped
1 poblano pepper, chopped (I LOVE these peppers - so good and not too hot)
1 red bell pepper, chopped
5 garlic cloves, finely minced
2 tsp. each:  chili powder, ground cumin, chicken bouillon or broth powder
1/2 t. each:  smoked paprika, oregano, salt
1/4 t. pepper
1 small (4 oz.) can mild green chilies
2 - 15 oz. cans fire-roasted tomatoes, undrained
1 - 15 oz. can black beans, drained and rinsed
1 bag Trader Joe's frozen fire roasted corn (i can of sweet corn can be used, but this is SO much better)
1 - 10 oz. can mild enchilada sauce
6 c. low sodium chicken broth

In a large Dutch oven, heat olive oil over medium high heat.  Add chopped onion and saute for about 3 minutes.  Add bell pepper and poblano pepper and cook for 2 minutes, stirring constantly.  Add garlic and saute briefly.

Add all remaining soup ingredients (except the lime juice and cilantro).  Cover soup and bring to a boil, then reduce to a simmer over medium low or low heat.  Simmer 20-25 minutes or just until the chicken is tender (check for temp of 165 to be sure).  Remove the chicken from the pot and let rest about 5 minutes.  Carefully shred the chicken (be careful - it will be hot!)

Add chicken back to pot along iwth the lime juice and cilantro.  Taste and season with additional salt and live to taste.  Stir in additional chicken broth if you want a less chunky soup. (I like it chunky!)

Top individual servings with baked tortilla strips (below) and garnish with cubed avocado, shredded Cheddar cheese, additional chopped cilantro (and anything else you like).


To add later:
1 T. lime juice (and extra lime slices for serving)
1/3 c. chopped cilantro


Homemade Tortilla Strips:
8 - 6 inch corn tortillas
1 T. vegetable or canola oil
salt to taste

Preheat oven to 425 for the tortilla strips.

Cut tortillas into 1/2 inch strips.  Using a pizza cutter can make it easy to create the strips.  A few can be stacked at a time and cut to make it easier.

Line a half sheet or jelly roll pan with parchment paper and .  Toss the strips with 1 T. oil and spread over the pan, making sure to arrange the strips in a single layer.  Grind pink Himalayan salt over the top.  Bake for 12-15 minutes in the oven until light golden brown. Set aside to cool and crisp.

This soup is delicious - REALLY scrumptions!  I served this to my neighbors who love tortilla soup and they said it was the best they had EVER tasted - and they have tasted many!  Needless to say, that made me one happy girl.

The added bonus was that this soup was super easy to make.  I will definitely be making this more often!

Pin It Now!

No comments:

Post a Comment