Now that we know how to make baked tortilla strips, we should probably put our new skills to use by making a batch of chicken tortilla soup, right? Chicken soups are my go-to recipes whenever I have leftover baked chicken in the fridge. Using already-baked chicken helps to cut down on the total cooking time for this soup, too.
You can control the spiciness of this chicken tortilla soup by adding in more or less chili powder; if you crave even heat, add in a pinch or two of ground cayenne pepper or red pepper flakes. Once the soup is made, the fun really begins as you can go as wild and crazy as you want with garnishes. I opted to stay simple with my bowl of soup by just adding in some cubed avocado. Because, really, does it get any better than fresh avocado? Not in my world.
Chicken Tortilla Soup (printer-friendly version)
makes 6-8 servings
2-3 teaspoons olive oil
1 cup diced onion (1/2 large onion)
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 teaspoon cumin
1 can (10-ounce can) tomatoes and green chilies (I used Rotel)
32 ounces (4 cups) low-sodium organic chicken stock
3 tablespoons tomato paste
1 cup diced cooked boneless, skinless chicken thighs
1 can black beans, drained
1 cup frozen corn kernels
baked tortilla strips
Options for garnishes:
Plain Greek yogurt (or sour cream)
diced avocado (my fave!)
shredded cheese
fresh cilantro, chopped
1. Add the olive oil to the bottom of a Dutch oven or large stock pot and heat over medium-high heat. Add the onion and peppers and saute until softened and the lightly browned, 3-5 minutes.
2. Stir in the garlic and spices, and saute until fragrant, 30 seconds. Add in the tomatoes and green chilies, chicken stock, and tomato paste and stir to combine.
3. Stir in the diced chicken and black beans and bring the soup to a boil. Then, reduce the heat and simmer, uncovered, for 30 minutes.
4. Five minutes before serving, stir in the frozen corn kernels.
5. Ladle the soup into bowls, add a few tortilla strips to each serving, and then garnish to your heart's desire.
makes 6-8 servings
2-3 teaspoons olive oil
1 cup diced onion (1/2 large onion)
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon fine sea salt
3 cloves garlic, minced1 can (10-ounce can) tomatoes and green chilies (I used Rotel)
32 ounces (4 cups) low-sodium organic chicken stock
3 tablespoons tomato paste
1 cup diced cooked boneless, skinless chicken thighs
1 can black beans, drained
1 cup frozen corn kernels
baked tortilla strips
Options for garnishes:
Plain Greek yogurt (or sour cream)
diced avocado (my fave!)
shredded cheese
fresh cilantro, chopped
1. Add the olive oil to the bottom of a Dutch oven or large stock pot and heat over medium-high heat. Add the onion and peppers and saute until softened and the lightly browned, 3-5 minutes.
2. Stir in the garlic and spices, and saute until fragrant, 30 seconds. Add in the tomatoes and green chilies, chicken stock, and tomato paste and stir to combine.
3. Stir in the diced chicken and black beans and bring the soup to a boil. Then, reduce the heat and simmer, uncovered, for 30 minutes.
4. Five minutes before serving, stir in the frozen corn kernels.
5. Ladle the soup into bowls, add a few tortilla strips to each serving, and then garnish to your heart's desire.
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