Chicken Tortilla Soup

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This zesty Chicken Tortilla Soup has just enough zing to warm you up on a cold day.

I’m a traditionalist. Yep, I am a soup traditionalist. There, I said it. I have a very hard time veering away for the comforting, basic chicken noodle soup. I guess you can say that I have an undying love for traditional chicken soup. Growing up, mom’s delicious soups consisted of chicken noodle or beef vegetable.

I need to add a little zest to my life. This Mexican Chicken Tortilla Soup recipe is the perfect way to do it.

She never strayed from the normal with the exception of a bowl of cream of broccoli every now and then. There is nothing wrong with that, but I felt the need to break from the norm, step outside my comfort zone and whip up a pot of Chicken Tortilla Soup.

I started this recipe as I would a basic chicken soup, by poaching some chicken in a saucepan. Once the chicken is finished cooking, I strained the liquid and added that into the soup as well. Shred the chicken and set aside. You will add this back into the pot later on.

I also sautéed some bacon with the onions and peppers because everything is better with bacon. Right?? Actually, the bacon gives this soup a nice background flavor. It doesn’t overpower the base but really adds a nice depth of flavor.

The family gave it two spoons up. And, I gave myself a pat on the back for breaking away from tradition. I love the zestiness of this soup. It warms you up in more ways than one.

So, tell me, are you a traditionalist when it comes to soup? What is your favorite soup recipe?

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Chicken Tortilla Soup

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

This zesty Chicken Tortilla Soup has just enough zing to warm you up on a cold day.

Course: Soup

Author: Melissa Russo / thefarmgirlgabs.com

Ingredients

• 2 boneless chicken cubed
• 4 slices of bacon
• 1 jalapeno diced
• 1 - 15 oz. can black beans drained
• ½ cup red pepper chopped
• 1 cup Jersey Fresh corn fresh or frozen
• ½ cup onion diced
• 1 garlic clove
• 1 can green chilies
• 1 tablespoon cumin
• 1 tablespoon chili powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1 - 46 ounce can chicken broth
• 2 to matoes diced or 1 - 15 can of diced tomatoes
• Crispy tortilla chips or tortilla strips - for garnish
• Sour Cream for garnish
• Cheddar Cheese for garnish
• 2 tablespoons canola oil

Instructions

1. Fill a pot with water and add chicken. Bring to a boil until chicken is cooked through - about 25 minutes. Skim off any fat that rises to the top and set aside.
2. In a large pot, heat oil over medium heat. Add bacon to crisp. Drain of excess grease.
3. Add bacon back to the pot along with the onion, peppers, green chilies, garlic and corn. Saute a few minutes until the onions are transparent.
4. Add the can of chicken broth to the soup along with the skimmed broth that the chicken was poached in.
5. Shred the chicken and return to the pot with the broth.

6. Add fresh tomatoes (or can), along with all the seasonings and the black beans to the soup. Bring to a simmer. Cook for at least 30 minutes.

7. Garnish with tortilla chips and sour cream.

Follow Melissa @ The Farm Girl Gabs’s board The Farm Girl Gabs About Soup! on Pinterest.