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Chicken Tortilla Soup

 

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Chicken Tortilla Soup
 

 

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Recipe

Chicken Tortilla Soup

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 4 split (2 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt
  • freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts chicken stock, preferably homemade (Don't worry if you don't have) you can use the can
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas
  • For serving: sliced avocado, and tortilla chips

Directions

Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

 

comments

 

3 Responses to Chicken Tortilla Soup

  1. avatar says: Mrs.B.

    Love this soup! My family fell in love with Tortilla Soup ever since we watched the movie of the same name in 2001. Great variation on this classic.

  2. I made this soup for Shabbat and it was a nice change from regular chicken soup. I didn’t quite understand the tortillas though-unless I did something wrong, they just ended being a soggy mess in the soup.

  3. avatar says: Tzivia

    I made this soup when I served it I sprinkled some tofu(soy) cheese on top. Was a big hit. I left out the cilantro though just don’t like smell or taste sorry.

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