Soup is a quick way to warm you up on a cool fall day, and this recipe for tortilla soup is a staple in our house. The healthy ingredients will keep you satisfied and the jalapeño adds an extra little kick.
What You'll Need:
Shredded Chicken (see below)
2 tsp olive oil
2 cups onion, diced
1 cup celery, diced
2 cups carrots, diced
1-2 jalapeño peppers, seeded and chopped
5 cloves garlic, chopped
2-3 quarts of chicken stock
1 28oz can diced tomatoes
1 tsp cumin
1 tsp ground coriander
Kosher salt and fresh black pepper
1/2 cup fresh cilantro
6 fresh white corn tortillas
Tortilla strips or corn chips for serving
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until tender.
- Add the garlic and stir until fragrant (about 60 seconds).
- Add the carrots, celery, jalapeño, tomatoes, broth, cumin, coriander. Season with salt and pepper to taste.
- Cut the 6 corn tortillas into strips. Add the tortilla strips and cilantro to the soup.
- Bring the soup to a boil, then lower the heat and simmer for about 45 minutes. The tortilla strips will dissolve and the veggies will get soft.
- Add the shredded chicken and re-season as needed. Serve the soup with crispy tortilla strips (or crushed up chips) and extra cilantro for garnish.
I typically have shredded chicken in my freezer, leftover from a whole roast chicken. However, if you only have chicken breasts on hand, here's a great way to create the chicken you need for the soup:
- Add 2 boneless, skinless chicken breasts to a pot with 3 cups of water or broth, 2 cloves of garlic, 2 Tbsp chopped onion, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp oregano, and a sprinkle of salt and pepper.
- Allow the ingredients to come to a boil and cook for 30-35 minutes.
- Let the chicken cool, then shred it with two forks. The chicken will fall apart!