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This
soup is quick to make, flavorful, and very filling! It was hard for me to write this
recipe down, as I just do it and add whatever I feel like to the soup. It always
turns out great! So be creative with this recipe. The spice level is low with just a slight chile
warmth. If you prefer more of a kick, just add more chile peppers or salsa.
More of Linda's great
Soup, Stew, and
Chili Recipes and lots of
Southwest-Style Recipes.
Chicken Tortilla Soup
Recipe Type:
Soup,
Poultry,
Corn Tortillas,
Chile Peppers
Cuisine:
Southwest
Yields:
6 to 8 servings
Prep time: 20 min
Cook time: 45 min
Ingredients:
2 whole chicken breasts, boneless and skinless*
1 tablespoon vegetable oil
1 small onion , chopped
1 large red bell pepper, cored, seeded and diced
2 to 3 cloves of garlic, minced
1 red
chile pepper, seeded & sliced (or to taste)**
1 (14.5-ounce) can diced or chopped tomatoes, undrained
2 (10.5 ounce) cans condensed chicken broth
Additional water if needed
Juice of 2 freshly-squeezed limes
1 teaspoon ground cumin
Salt and freshly-ground
black pepper to taste
Garnishes:
Fresh
cilantro leaves
Sliced
avocado
Shredded Monterey Jack or cheddar cheese
Corn tortillas chips
Sour cream
*
The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
** I have substituted prepared salsa for the chile
pepper.
Preparation:
In a large pot over medium-low heat, poach chicken breast in enough water to
cover the chicken breasts, approximately 20 minutes or until the juices run
clear when cut with the tip of a knife. Once your chicken is finished poaching,
remove from heat and cut into bite-sized pieces; set aside.
 In a large soup pot (or
cast-iron Dutch oven)
over medium-high heat, heat the vegetable oil. Add the onion, red bell pepper,
garlic, and chile pepper; sauté
approximately 4 to 5 minutes or until onions are transparent. Add tomatoes,
chicken broth, additional water if needed, and lime juice. Add cumin, and salt
and pepper to taste. Over low heat, let soup simmer approximately 20 minutes for
flavors to blend. NOTE: Be sure the broth is very hot so
that it will heat up the garnishes that are placed in the bowl.
To serve, place a small pile of the cut-up chicken
pieces into each soup bowl. Ladle the soup over the chicken. Top each bowl of
soup with cilantro, avocado, shredded cheese, tortilla chips, and sour cream.
Enjoy!
Makes 6 to 8 servings.
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