Chicken Tortilla Soup recipe is the act of combining various ingredients in a one large pot to create a nutritious, filling, simple to serve food and is probably the oldest style of cooking!
Soups have evolved according to cultures, ingredients and tastes. The origin of tortilla soup may be a mystery, but its intriguing flavor has remained a favorite. This soup is vibrant in color with its tomato based bisque accompanied with shreds of fried tortilla and cheese sprinkled across the top. It is simply amazing and defies description. It is a satisfying soul food soup!
This soup is exceptionally delicious and worth cooking, so don’t feel turned off by this long list of ingredients, cause guess what? We will be mixing most of them together! Ready? Here we go....
4 cups chicken stock
2 tablespoons of lime juice
1 can (14.5 ounces) diced tomatoes with juice
1/2 finely chopped Jalapeno pepper
1 can mild green chiles, undrained (4 ounces)
2 tablespoons chopped cilantro leaves
2 chopped onions
1 medium carrot, diced
1 cup cooked whole corn kernels or canned, drained
1 lbs cooked chopped chicken
1/2 cup shredded Monterey Jack cheese or a shredded Mexican blend
1/2 tsp. ground black pepper
1 table spoon vegetable oil or olive oil
3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips
Add chicken stock with tomatoes, lime juice, jalapeno pepper, green chiles, cilantro, onion, carrot, and corn for 45 minutes. Put in the salt and ground pepper to taste and then add cooked chicken and let soup simmer on low heat for 5 minutes more to allow the chicken flavor to marinate with the other ingredients.
Heat about 1 inch of oil in a deep saucepan and use a deep fryer. Fry tortilla strips until crispy, this will only take a few seconds. Serve soup into individual bowls and top each bowl of soup with tortilla strips and shredded cheese.
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