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Chicken Tortilla Soup



So this Chicken Tortilla Soup is a "fancier" version of what Mami Bertha fed the kids when they were at the family run day care. I am forever indebted for so many things that happened there; one of them being the love of home made soup that my kids developed under her care. This was one of them.


It's perfect for a week night or a weekend. It's also something that can be easily served to a larger group of people.


Throw in onions, carrots, celery etc. because they are always in need to be "used" so the next batch of vegetables can be ushered in. The use of pasta sauce is also genius because there almost always is some left over when dealing with pasta sauce; but not enough to do anything meaningful. And, it gives the soup such such a nice, rich, warm, red base.


While this soup has been a staple at our house, the one modification that I have made, which I believe has made the soup heartier, is the addition of the cornflour/flour to the mix which transforms the soup from a watery consistency to a fuller consistency without thickening the soup.


Finally, at our house, different folks like varying amounts of chicken, tortilla chips and so on. To accommodate that, I like to pull the chicken breast out of the soup once it is done and shred it out of the soup.


When it's time to serve, I heat up the soup broth and serve it along side the shredded

chicken, tortilla chips and whatever other accompaniments I have to the side. Sometimes, I will include Mexican Rice or shredded cabbage. Sometime a big bowl of homemade guacamole.


There are bowls, there are spoons and it's time to go. I like to start with adding the chicken, crushed tortillas, rice or cabbage. Then I pour in the soup broth. Add the onions and the cilantro. If there is guacamole, it's mainly to break into some chips and guac during the soup. It's a simple meal but brings a lot of joy to our dinner table.


Hope makes your family feel the same😌



INGREDIENTS:


Serves 6


11/2 lbs chicken breast

2 tbs oil

2 cups chopped onion, carrots and celery (or store bought Mirepoix mix)

1 bayoleaf (optional)

2 tsp chopped garlic

3/4 pasta sauce

1 1/2 - 2 teaspoon Taco Seasoning (I like the Trader Joe's Taco Mix)

1/2 - 1 teaspoon cumin powder

Salt

2 tablespoon cornflour or flour

3/4 - 1 cup corn (roasted & shaved, frozen or canned)

6 cups water

Tortilla chips (store bought)

Chopped cilantro (optional)

Chopped onion (optional)



PROCESS:

  1. Heat the oil in a large pot on medium high; when the oil is hot, add the bayleaf if you are going with that option.

  2. Add the chopped onion, carrots and celery; add the chopped garlic. Saute for about 2 mins.

  3. Add half the taco seasoning and the pasta sauce. Keep heat at medium high. Cook for 2 minutes.

  4. Add the chicken breast. Cook for about 2 minutes on each side to brown. Move the breasts to the side.

  5. Add the flour to the onion tomato mixture in the pot. Stir and cook making a spiced tomato roux in the pot.

  6. Add 6-7 cups water, enough to cover the chicken breasts completely.

  7. Add the corn.

  8. Add the remaining taco seasoning.

  9. Add the cumin powder.

  10. Bring to a boil, cover the pot with aluminum foil before putting on the the lid.

  11. After 5 minutes, turn the heat to low and cook for 25-30 minutes.

  12. Ideally, let the chicken sit in the soup for about an hour to cool. If you don't have that time, you may proceed to the next next any way.

  13. Pull the chicken out and shred it.

  14. Add the soup broth in a bowl.

  15. Add the shredded chicken.

  16. Add the the cilantro and onion.

  17. Good to go ...

Please email me at lovecookyoga@gmail.com if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.


Thanks!



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