Chicken and Two Tortilla Soup

Ingredients (4-6 servings):

  • 3 Tbsp butter
  • 1/2 cup white onion, diced
  • 1/4 cup celery, diced
  • 6 corn tortillas, diced
  • 2 medium tomatoes, fire roasted and diced (substitute 1 can of fire roasted tomatoes)
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 8 cups water
  • 6 chicken bullion cubes
  • 1 tsp kosher salt
  • 1 Tbsp green onion, diced
  • 1 Tbsp cilantro, diced (optional for cilantrophobes)
  • 1 Tbsp fresh oregano, diced
  • 2 cups cooked chicken, diced
  • 2 cups shredded colby jack cheese
  • 1 cup heavy cream
  • 1/2 tsp red pepper flake
  • 2 cups crumbled blue tortilla chips
  • garnish ideas include – cheese, cilantro, sour cream,
  1. Fire roast your tomatoes on a grill. I did this using direct heat just enough to char the skins on all sides and then diced them up. Season them with a pinch or two of salt.
  2. In a large stock pot, melt the butter and saute the onions, celery, and diced tortilla pieces until the onion is cooked through, about 8 minutes.
  3. Add the tomatoes (and any collected juices), chili powder, garlic powder, and pepper. Stir to coat and saute another 1-2 minutes.
  4. Add the water, bullion cubes, salt, and red pepper flake. Cover the pot and simmer for 15 minutes.
  5. Add the green onion, cilantro, and oregano. Use an immersion blender to blend the soup base to a smooth consistency.
  6. Add the chicken. Stir the cheese into the soup in small batches, until melted. Stir in the cream. Simmer for 5 more minutes.
  7. Taste for seasoning and add salt as needed.
  8. Serve with crumbled tortilla chips and any desired garnishes. тортилья суп иностр
  9. Bon Appetit!

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