Tortilla Soup

(Horrors, I published this without photos - must fix that)

1 T olive oil
1 1/2 lbs chicken breast (cut up)
1 medium onion, (sliced or chopped)
3 cloves garlic (crushed or sliced)
16 ounce can tomatoes (diced or chopped)
2 handfuls cilantro (chopped)
1 49 oz can chicken broth
1/2 4 oz can fire roasted Ortega peppers (or hotter, possibly 2-3 chipotle peppers)
1 T+ Adobo sauce
1 t+ dried oregano (or 4 t fresh)
lime (optional - use if you use hotter peppers)
salt
pepper

Garnish
Monterey jack cheese (shredded)
avocados (sliced)
corn tortillas (sliced in 1/4" strips - I used 1 pkg of 10 La Tortilla Factory Organic Corn)
olive oil
salt

Other toppings
sour cream
green onions (chopped)
more oregano

In a skillet, cook chicken in olive oil and then set aside. In same pan (leave drippings) saute onion and garlic. Transfer onion and garlic to stock pot and add tomatoes, chicken, cilantro, chicken broth, peppers, Adobo sauce, oregano, salt and pepper. Bring to boil then cook/simmer medium-low heat for 25-30 minutes.

While soup simmers, make tortilla chips. Take tortilla slices and saute them (approx 2 tortillas worth at a time) in same pan that chicken and onion were sauteed in using the oil, and sprinkle with salt. set aside when done.

When soup is ready, serve with cheese, avocado and tortilla chips either on top or on side.

Notes: Don't omit the Adobo sauce as it gives it a nice smokey flavor.
Serves 7 or so

Back to Cooking Main Page
Back to the Home Page