20 Mar 2016

Homemade Chicken Tortilla Soup Recipe

by | posted in: Fresh Herbs and Spices, Gluten free, Recipes, Soup Recipes | 0
Chicken Tortilla Soup recipe adapted from Chris Scheuer
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Serves 8-10
 
INGREDIENTS
    • Ingredients for the soup:
    • 3 tablespoons extra virgin olive oil
    • 1 large onion, finely diced
    • 1 bunch green (spring) onions, finely sliced
    • 1 ¼ cups finely chopped cilantro, about 1 medium size bunch*
    • 6 medium cloves garlic, minced
    • 1 tablespoon dried oregano
    • 1 tablespoon cumin
    • 2 teaspoons chili powder
    • 2 teaspoons sweet paprika
    • 2 14½-ounce cans diced fire-roasted tomatoes (If you can’t find the fire-roasted tomatoes, just use regular, canned diced tomatoes.)
    • 3-4 cups shredded rotisserie chicken breast
    • 1 cup fresh or frozen corn kernels
    • 2 tablespoons lime juice
    • freshly ground black pepper
  • 1 teaspoon kosher salt, more or less, to taste

Ingredients for the toppings:

    • crispy tortilla chips
    • thinly sliced green (spring) onions
    • coarsely chopped cilantro
    • diced avocado
  • shredded cheddar cheese
INSTRUCTIONS
  1. In a large Dutch oven or heavy-duty soup pot, heat oil over medium heat. Add onion, green onions, cilantro, garlic, oregano, cumin, chili powder, paprika. Sauté for 8-10 minutes or until onions are translucent and tender.
  2. Add tomatoes and broth and bring to a boil. Reduce to a simmer and cook, uncovered for 45 minutes, maintaining a steady simmer. Add chicken and cook for another 5 minutes. Remove from heat and add lime juice. Taste and add a generous grind of freshly ground black pepper and salt as needed.
  3. Serve soup topped with tortilla chips, sliced green onion, chopped, fresh cilantro, diced avocado and lime wedges.