We decided to have something warm and comforting this past weekend, since we finally had 2 whole days of winter weather. (Lows in the 19-20 degree range…ouch!) So, we called our friends to come over and join us. In preparing for dinner, we came to a realization….We can’t believe we had never posted our All Time Favorite soup recipe – Chicken Tortilla Soup, to be exact. This has to be the easiest, tastiest dish that is ready in absolutely no time. AND it gets rave reviews from all who taste it.
The recipe is from Sunset magazine, and is probaby 8 years old or more, yet still works to this day. Not much to change – maybe add more spices, some corn, or rice, or put turkey instead of chicken…other than that, there’s not much inventing with this one.
Here’s a line up of the spices we used when our friends, Rick and Karen, came over for Sunday Soup Night. In case you are curious – yes, Molly came over, too…. AND she has a new ball that flashes lights when it rolls…I want to be Molly in my next life, that is for sure 🙂
Typically, we cook the chicken prior to making the soup, then cool and shred it. That step is up to you – either cook prior and add to the soup, or add in Step #4 as instructed in the recipe.
Top with your choice of “goodies” (or “baddies”, depending on your point of view….!), and dig in! How easy is that, right?
Chicken-Avocado Tortilla Soup
From: Sunset Magazine
1/3 cup chopped onion – (we add more garlic and omit the onion)
3 cloves garlic, peeled and chopped
3/4 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp chili powder – (we also add 1/4 tsp ground cayenne pepper)
1/4 tsp pepper
8 cups (64 oz) fat-free or reduced fat chicken broth
1 can (14 oz) diced tomatoes
1 can (4 oz) diced green chiles
10 corn tortillas (6 inches wide) – (we use whole wheat tortillas)
1 1/2 pounds boneless, skinless chicken breast
1 firm-ripe avocado
2 tbsp chopped fresh cilantro
Salt – (we skip the salt)
about 1/2 c. shredded reduced-fat sharp cheddar cheese
1. In 5-6 quart nonstick pan over medium heat stir onion, garilc, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (with juice) and green chiles. Cover and bring to boil over high heat.
2. Meanwhile, stack tortillas and cut into 1/8 wide strips. Add to boiling broth. Reduce heat, cover, and simmer for 15 minutes, stirring occassionally.
3. Rinse chicken and cut into 1/2 inch pieces. Rinse avocado, peel, pit, and thinly slice.
4. Add chicken to broth and return to boil over high heat. Reduce heat, cover, and simmer until chicken is white in center (cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.