This Chicken Tortilla Soup is an Americanized version of the Mexican Sopa de Tortilla. It has a chicken broth base and is brimming with onion, pepper, tomatoes, tortillas, chicken, cheese, and spices. I used one Jalapeno pepper, since it came in my CSA box. If you like a lot of spice, chop up a second one and toss it in. I only added a pinch of cayenne for Evan’s sake.
We all loved this soup and went for more after reaching the bottom of our bowls (even Evan!). Next time I will double the recipe so Chad has enough for lunch the next day. I love soups and Chad normally doesn’t, so I am happy to find recipes that both of us enjoy.
Chicken Tortilla Soup
Adapted from Brown Eyed Baker
Chicken Tortilla Soup
Servings 3 -4 Servings
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion minced
- 1-2 Anaheim or Jalapeno peppers seeded and minced
- 1 clove garlic minced
- 2 tablespoons cornstarch
- 4 cups chicken broth
- 1 boneless skinless chicken breast cut into small pieces
- 1 boneless skinless chicken thigh cut into small pieces
- 3 (6 inch) corn tortillas minced
- 2 tablespoons lime juice
- 1 large tomato diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 8 ounces mild Cheddar cheese shredded
Garnishes:
- Shredded Cheddar Cheese
- Chopped Green Onions
- Tortilla Strips
Instructions
- In a large saucepan, drizzle oil over medium-low heat. Add the onion, pepper, and garlic. Cook, stirring occasionally, until the onions and peppers soften.
- In a medium bowl, whisk together the cornstarch and chicken broth. Pour into the pot. Stir in the chicken, tortillas, lime juice, tomatoes, cumin, cayenne, oregano, and salt. Increase heat to medium and whisk in the cheese until fully melted and incorporated. Once bubbling, reduce heat back to medium-low and simmer, stirring occasionally, for 20 minutes.
- Serve immediately topped with desired garnishes.
Leave a Reply