I had some great homemade chicken broth, all jellied up and good, and poached chicken and I had a craving for some chicken tortilla soup. When I say chicken tortilla soup, it has to include lime juice and avocados (and chicken of course!). Much else is negotiable.
I started here with a recipe for Chicken Tortilla Soup from Emeril but made a few changes. I didn’t want it too spicy so skipped his whole Cajun seasoning thing. Also, I had some low fat tortilla chips and saw no reason to use 2 cups (!!!) of vegetable oil for frying corn tortillas up. If you do have corn tortillas you want to crisp, spray with a bit of oil and bake them. Sheesh. Even when I fry corn tortillas up for tacos, I do not use 2 cups of oil! (If you do use 2 cups of oil, make sure you strain it and save it for another use.)
Chicken Tortilla Soup
- 2 Tbs olive oil
- 1 cup onion, chopped
- 2-3 cloves chopped garlic
- 1 Tbs chopped jalapeno pepper
- 1 tsp salt
- 1 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 Tbs tomato paste
- 6 cups homemade chicken stock
- 2 cups cooked diced or shredded chicken
- 1/4 cup chopped fresh cilantro
- 2 tsp lime juice
- 1 avocado, peeled and chopped
- sour cream at the table
- Heat the oil and cook the onion, garlic, jalapeno, salt, cumin and coriander for 5-10 minutes until the onions are golden. Watch the heat so the onions and garlic don't brown. You just want them golden.
- Stir in the tomato paste and heat another minute or two. Add the chicken broth and simmer 20 minutes.
- Add the chopped or shredded chicken and simmer another 5 minutes or so. Timing's not crucial. Add the cilantro and lime juice, stir, and turn the heat off. Cover and let sit until the rest of your dinner's done!
- Ladle the soup into bowls and serve with bowls of tortilla chips, chopped avocados and sour cream so everyone can add what they like!