- An easy, very savory, and brothy tortilla soup
- Sandi L.
- 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
- 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
- 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.
- 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.