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Chicken Vegetable Tortilla Soup – Recipe!

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Tortilla Soup is one of my favorite things.  I love the brothy liquid and the mildly warm and zesty taste. For Mexican Food lovers it is the way to go if you are looking for a lighter meal that has tons of flavor. The key to good tortilla soup is the chicken broth you make from scratch – not too time consuming, but well worth the effort.

Chicken is easy to come by, so buy some additional chicken parts or bones – your broth will thank you for it. One tip is to store your chicken bones in the freezer after making a roast chicken, purchasing a whole rotisserie chicken at the store, or after cutting up a fresh chicken for another recipe.

Chicken Vegetable Tortilla Soup really hits the spot on cooler nights when you are craving a little spice.  I love to serve this soup during the week and save the leftovers for lunch, they reheat nicely in the microwave.

Ingredients

2 chicken breasts

2 chicken parts – back bones, neck, thighs etc.

5 carrots, divided

5 stalks celery, divided

1 white onion, divided

1 tablespoon black peppercorns

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

15 ounce can black beans, drained

15 ounce can fire roasted tomatoes

1 medium zucchini

5 corn tortillas, sliced into strips

1 avocado

1 lime

vegetable oil

salt

(Serves 4)

To Prepare:

1. Slice 3 carrots and celery and set aside.  Slice the onion in half and quarter one half, reserve other half for the soup.  In a large saucepan, add chicken, sliced carrots and celery and quartered onion.  Place over medium heat.  Add peppercorns and 1 1/2 teaspoon salt.  Heat until simmering, lower heat to simmer and continue to cook for 30 minutes.

2.  Remove the two chicken breasts and pour the rest of the mixture through a fine mesh strainer over a bowl.  Discard the contents of the strainer.

3.  Dice the remaining carrots, celery and onion.  In the same pan, add 2 teaspoons of oil and place over medium heat.  Add the veggies and saute for 4 minutes.  Shred the cooled chicken breasts and set aside.

4.  Add 1 teaspoon of dried oregano, 1 teaspoon of salt, cayenne pepper and black pepper, stir.  Continue to cook for 1 minute.  Pour in the chicken broth, black beans and tomatoes, stir to combine.  Add the chicken and stir.  Simmer the mixture with lid a jar for 20 minutes.

5.  Slice the zucchini into half moon pieces.  Remove the lid and add zucchini, stir to combine.  Continue to cook the soup for an additional 8 minutes.  In a saute pan, add 1 tablespoon of oil and place over medium high heat.  Add the tortilla strips and saute for 4 minutes, tossing as they cook.  Remove strips from the pan and blot dry on a paper towel.

6.  Dice avocado and slice lime wedges. Ladle soup into bowls and top with tortilla strips, fresh avocado and a lime wedge.  Enjoy!

 

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