Chicken Tortilla Soup

This is a soup my wife and I have been making every fall and winter. It’s our own version of chicken tortilla soup that we’ve come to really enjoy whenever the weather starts to cool down. And it happens to be my favorite soup for when I’m sick too. It’s just a really warm, comforting, and a tad bit spicy soup.

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Serves: 6

Time: 2 hours

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Ingredients

• 2 tbsp Olive Oil

• 1 Yellow Onion

• 1 Jalapeno

• 4 Garlic Cloves

• 32 oz Chicken Broth

• 8-10 Roma Tomato

• 2 cups Shredded Chicken

• 2 Limes

• 1 tbsp Chili Powder

• 2 tsp Cumin

• 2 tsp Salt

• 1 tsp Black Pepper

• 1/4 tsp Cayenne

• Cilantro (garnish)

• Avocado (garnish)

• Shredded Cheese (garnish)

• Sour Cream (garnish)

• Tortilla Strips (garnish)

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Instructions

I’m starting this from scratch so to get my shredded chicken, I’m boiling a few chicken thighs with an onion and a few garlic cloves for about 1 hour. Then remove the chicken, allow it to cool, then shred. And strain the onion and garlic cloves out of the broth.

Next I’m scoring the bottom of the roma tomatoes and soaking them in boiling hot water for about 10 minutes. This loosens the skin and makes them easy to peel. Once peeled, cut into medium pieces and set aside.

Dice a yellow onion and jalapeno and grind the garlic into a paste. Then set aside.

Heat a large heavy bottom pot for a few minutes. Add the olive oil and give it a minute to heat up. Add the diced yellow onion and garlic and saute for a few minutes. Then add the grinded garlic and saute until fragrant.

Add the shredded chicken, season with chili powder, cumin, black pepper, cayenne, and salt. Mix well, add the fresh tomato, cover, and simmer for about 10 minutes. Gently press on the tomato to break them down, add about 8 cups of our broth, then cover and simmer for a final 20-30 minutes.

Plate and garnish with fresh cilantro, avocado, shredded cheese, sour cream, and tortilla strips and enjoy.