Description:

An easy, very savory, and brothy tortilla soup

Source:

Sandi L.

Serves/Makes:4

Ingredients

• 1 tbsp (15 ml) to 2 Tbsp (30 ml). olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 bunch chopped fresh cilantro, divided
• 1 can (14 /12 oz) diced tomatoes with green chilies in tomato juice (I use Safeway brand)
• 1 quart (950 ml) organic chicken stock (Pacific brand from Costco)
• 2 boneless skinless, chicken breasts, poached, cooled and shredded
• salt and pepper, to taste
• Garnish:
• 4 corn tortillas, halved and sliced crosswise into thin strips
• 1/2 cup (125 ml) grated Jack cheese
• additional fresh cilantro, if desired
• chopped avocado, if desired
• red chili flakes

Preparation

• Saute onion and garlic in oil until tender and golden.
• Add tomatoes including their juice and 1/2 cup (125 ml) chopped cilantro. Simmer for 5 minutes.
• Add chicken stock. Using a stick blender, blend until smooth.
• Add chicken pieces and heat through.
• Meanwhile bake tortilla strips on a baking sheet at 400 degrees (200 C.) for 7-8 minutes until crisp and beginning to brown.
• Serve garnished with tortilla strips, remaining chopped cilantro, grated jack cheese and red chili flakes as desired.

Comments

The original recipe is from Williams-Sonoma Soup and Stew cookbook. It calls for zucchini, carrot, a pasilla chile and 1 teaspoon cumin, but no chicken or green chilies. They were also much lighter on the cilantro. The extra veggies would probably be good, but I felt it needed the meat to be a main dish soup.