The Best Chicken Tortilla Soup Recipe
Now that the weather is finally getting a little cooler here in Texas, I have pulled out some of my cool weather recipes. Okay, I really only have 2 recipes. One for Salsa Chili and the other is for the best Chicken Tortilla Soup. Being the white chica as I am I try very hard to please the “Espinoza” side of the family. And I have to say that they LOVE this soup. If Daniel’s parents are eating with us I have to triple the recipe, because it goes fast! Not to mention it makes good leftovers.
When I am cooking this for Daniel and myself I like to double the recipe. I like the recipe, because it is easy and I have a lot of the ingredients usually on hand. It takes a while to make, but it is easy to cook and uses simple ingredients.
To prepare the chicken I boil 4 frozen chicken breasts for half an hour. Then I can shred the chicken pretty easily. (I actually learned how to cook chicken and shred it at STIM while helping to make the Brown Nut Stew.)
For the tortilla strips we use homestyle corn tortillas and they are so good! We usually eat half them before the soup is done!
So, here is the recipe. I totally forgot to take a picture of our bowls while we were eating.
INGREDIENTS
- 4 boneless chicken breast halves, cooked and shredded
- 2 (14.5 ounce) cans chicken broth
- 1 (4 ounce) can diced green chiles
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cumin
- 4 (10 inch) flour tortillas
- 1 tablespoon olive oil
DIRECTIONS
- Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
- Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
- Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
- Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
