Chicken Tortilla Soup

 

Nothing says Fall like a giant pot of warm, comforting soup.  In Arizona, it has just begun to dip into the mid-80s, providing the closest feeling yet to one of autumn.  This chicken tortilla soup makes my favorite season seem a bit closer, even with the warm sunshine beating down on us outside. 

 

This soup is full of deep flavors like red onion, lots of garlic and jalepeño peppers.  You can use olive oil, or butter as a base.  I used olive oil to keep it dairy free.  

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Traditional tortilla soup is a bit heavier, often made with yes, tortillas and sour cream and cheese.  This is a lighter version from a blogger and nutritionist I follow.  Canned, crushed tomatoes and organic, low sodium chicken broth are the liquid.  I like to cut the vegetables chunky style for a heartier soup.

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Once the veggies and broth are in the pot, bring everything to a boil.  Then, add two to three chicken breasts and simmer for about 25 minutes.  Remove the chicken, let cool and shred before adding back to the pot.   

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Lime juice and fresh cilantro make the soup pop, and the jalepeño gives it a great kick.  Add the salt and pepper sparingly, toward the end, tasting to make sure it is just right.  

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I love this soup with lots of avocado and cilantro on top.  If you’d like, you can add tortillas and cheese, but really, you won’t miss them at all with this yummy, warming meal!  

RECIPE:

Chicken Tortilla Soup, from Linda Wagner 

  • 2 Tbs extra virgin olive oil
  • 1 red onion, diced
  • 4-5 cloves minced garlic
  • 2-4 jalepeño peppers, finely chopped
  • 6 cups organic, low sodium chicken broth
  • 32 ounces crushed, canned tomatoes 
  • 1 bag organic frozen corn (I used about 1/2 bag and used more zucchini squash)
  • 2 carrots, chopped
  • 1 yellow squash, diced
  • 2-3 chicken breasts, boneless and skinless
  • 4 limes, juiced
  • Sea Salt and Black Pepper, to taste
  • 1 cup roughly chopped fresh cilantro, plus more for garnish
  • Avocado, for garnish
  1. In a large pot, heat the olive oil (you can use butter if you’d prefer). When hot, add onion, garlic and jalepeño peppers. Cook until soft, 2-4 minutes.
  2. Add chicken broth, tomatoes, corn, carrots and zucchini. Bring to a boil.
  3. Reduce to a simmer and add the chicken breasts. Cover the pot and cook for 20-25 minutes until chicken is fully cooked through. Immediately remove from the pot, keeping heat on low, and let chicken rest and cool.
  4. Once chicken is cooled, use two forks to shred it into smaller pieces. Then add back to pot along with the lime juice and cilantro. Let simmer, covered for all the flavors to come together. After 5-10 minutes, remove from heat and serve immediately, or store.
  5. Garnish with avocado and fresh cilantro. 
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