Chicken Tortilla Soup
I’ve read through a lot of chicken tortilla soup recipes and I’m not to sure mine qualifies lol. But I read a recipe for the soup in Kaitlynn’s children’s cookbook… I said bleh a few times (turkey & chili powder are not items I use willingly), changed a few things and added a few things to end up with a fine mouthwatering soup. And while I made this last night, there was only leftover enough for one bowl today at lunch. This definitely ended up as a family favorite!
1 1/4 lbs Chicken Breast Strips (less chopping for me later!)
1 small bell pepper (diced)
1 small onion (diced)
1 1/2 tsp of minced garlic (or one really rounded over regular spoon)
1 swish around the pan with olive oil (precise measurements again!)
1 small can chopped green chilis
2 cans chicken stock/broth
1 can fire roasted diced tomatoes (Hunts is best!)
Tortilla Chips (or baked tortilla strips)
Grated Cheese (I prefer colby/jack)
In a deep dish skillet, swish around the olive oil jar to get maybe one or two tablespoons of oil into the pan. Throw in the chicken pieces all separated out so that they cook evenly. While that’s starting, dice the pepper and onion and toss it on top of the chicken. Season this mix with salt, pepper, and the ever handy Cavendar’s Greek Seasoning.. Yes, I’m aware that’s GREEK and this is a MEXICAN dish.. but honest to goodness it’s the most awesome seasoning for all around use! Stir and mix this often to get the chicken extremely well cooked (I’m a worry freak about salmonella!)
Once the chicken is browning and getting that good ol’ fried look, the onions will be translucent and sauteed. Add all four canned ingredients. Simmer this for approximately 30 minutes.
Serve over tortilla chips broken in a bowl and topped with a bit of grated cheese.
As is, this dish creates a thick and chunky soup. See below for variety options.
In addition to the above ingredients you can add :
1 can corn (drained)
1 can black beans (drained)
2 cans additional water or chicken stock
Any can of vegetables added would need an added can of water or stock to keep the soup at its correct consistency. If you prefer for a less chunky soup and use the exact recipe above, just add more water or stock to the mixture before simmering.
WARNING: Both the chips and the cheese have a salt content, so be careful about salting the soup too much to avoid a salty mess.