Hello! I’m still alive. Life continues to get the best of me and therefore I haven’t posted a new recipe in 3 months. This was a rough winter (the worst I can remember) and now that it’s light out later, I find myself with more opportunities to photograph (yay!).
Chicken Tortilla Soup is a recipe I’ve been wanting to make for a long time. I was inspired recently by Dan’s and my favorite Mexican restaurant in the area – El Pelon Taqueria. A few months ago they started serving Chicken Tortilla Soup and I’ve been getting it almost every time I go there. Their recipe is pretty simple – just tomatoes, chicken, tortilla strips, avocado and cheese – which I love, but I wanted to add more veggies.
My version of Chicken Tortilla Soup includes chicken cooked in a flavorful chicken broth with tomatoes, spices, peppers, corn, and lime juice. The best part of the soup (in my opinion) is the toppings – tortilla strips, cheese, avocado, sour cream! 🙂 The soup comes together pretty quickly and makes for great leftovers as well.
Chicken Tortilla Soup
makes 4 – 6 servings
- 1 onion, diced
- 1 large green bell pepper, diced
- 2 cloves garlic, minced
- 1 quart chicken stock or broth
- 2 cups water
- 1 14.5 oz can fire-roasted tomatoes
- Half of one 6 oz. can tomato paste
- 1 Tbsp cumin
- 1 Tbsp paprika (smoked paprika recommended!)
- 2 – 3 tsp chili powder or chipotle pepper powder
- 2 tsp garlic powder
- 2 tsp onion powder
- salt, to taste
- 4 (raw) chicken tenders (about 3/4 lb)
- 1 1/4 cups frozen corn
- juice of 1 lime (about 2 tsp)
- Toppings: tortilla strips, shredded cheese, diced avocado, sour cream
- Heat 1 Tbsp olive oil in a large cooking pot/sauce pan. Add onion and peppers and sauté for about 10-15 minutes or until softened. Add garlic and cook for an additional 1-2 minutes.
- Pour in chicken stock, water, canned tomatoes, tomato paste, spices, and salt. Stir well and bring to a boil.
- Once boiling, add chicken. Cook for about 10 minutes or until chicken is cooked throughout. Remove chicken from pot, shred into bite-sized pieces, and return to pot.
- Add corn and lime juice. Continue to simmer for another 5-10 minutes.
- Serve soup with your favorite toppings and enjoy!