Nourish Your Body And Soul This Fall
Even in warm climates such as the one I live in, a pot of soup simmering on the stove makes you feel like you’ve truly come home. I love this soup recipe because of all the great fresh ingredients it has and yet it’s still easy to make.
You can always opt to use your stock instead of commercially prepared types but when time is short you can cut corners by choosing organic and reduced sodium varieties as much as you can.
Chicken Tortilla Soup Recipe
6 corn tortillas – 6 inch size
2 tablespoons extra virgin olive oil
1 medium to large Vidalia onion chopped – which should yield 2/3 to 1 full cup depending on the actual size of the onion
2 cloves garlic – finely chopped
1 medium poblano or jalapeño chile – seeded and chopped
1 carton – 32 oz size – reduced-sodium chicken broth which should yield about 4 cups
1 can – 14.5 oz size – organic fire roasted diced tomatoes – do not drain
1/2 teaspoon coarse kosher or sea salt
1 1/2 cups shredded cooked chicken breast
Shredded Monterey Jack cheese
Chopped fresh cilantro
1 lime, cut into wedges – remember Key Limes are the best if available in your area
Always buy organic and/or locally grown produce as much as possible
Preheat oven to 450F.
Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets.
Bake 8 to 10 minutes or until strips begin to brown, stirring once halfway through baking; cool. Strips will become crisp when cooled.
Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently.
Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes, and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese, then garnish with remaining tortilla strips and cilantro. Serve with lime wedges.