Original Creations

Chicken Tortilla Soup

September 26, 2018 /

There is just something about a big bowl of Chicken Tortilla Soup that is irresistible.

What’s not to love?!

The ever familiar notes of
a good chicken soup infused with the essence of Mexican flavors is a match made in heaven and hits the mark on many different levels.

Between the zesty lime juice, fresh cilantro, slightly spicy jalapeno pepper, sweet yellow corn and creamy black beans, this is a dish you will be making over and over again all throughout the Fall and Winter seasons.

Top off with home made crispy tortilla strips, cilantro, Cotija cheese, and a fresh salad of heirloom tomato and avocado to tie it all together. 

Chicken Tortilla Soup
Save Recipe
Print
Ingredients
  1. 1/2 Cup Olive Oil
  2. 1 Rotisserie Chicken, Shredded (breast meat only)
  3. 1 Jalapeno Pepper- Diced (seeds removed)
  4. 1 Medium Yellow Onion- Diced
  5. 4 Cloves of Fresh Garlic (smashed and finely chopped)
  6. 1 1/2 QT Water
  7. 5 Chicken Bouillon Cubes
  8. 1 TBSP Tomato Paste
  9. 2 Bay Leaves
  10. Lime Juice (1/2 lime fresh squeezed)
  11. 1 TBSP Fresh Cilantro (plus more for topping)
  12. 1/2 Can Black Beans (drained and rinsed)
  13. 1/2 Can Whole Kernel Corn- No Salt (drained)
  14. Paprika, Salt, & Pepper (to taste)
  15. 1 TSP Cotija Cheese- Crumbled (for topping)
  16. 3 Flour Tortillas- Thinly Sliced and Fried (for topping)
Instructions
  1. Heat 1/4 cup of olive oil in a stock pot or cast iron dutch oven and toss in onions, garlic, and jalapeno pepper. Sweat down for 3-4 minutes or until onions have softened. Stir in shredded chicken and black beans, stirring until well combined.
  2. Pour water over mixture and add bouillon cubes, tomato paste, bay leaves, & fresh lime juice. Stir. Cover partially with lid and let simmer for 35 minutes.
  3. In a separate saute pan, heat remaining 1/4 cup of olive oil and toss in tortilla strips- stirring continuously with a pair of tongs until golden brown on all sides. Remove from hot oil onto a paper towel lined plate and set aside for later topping.
  4. Add fresh cilantro, salt, pepper, & Paprika to the soup to your liking. Add corn and stir. Place lid back on soup and cook for an additional 10-15 minutes.
  5. Ladle soup into bowls and top off with crispy tortilla strips, fresh cilantro, Cotija cheese, and serve.
saristotle https://saristotle.com/

6,719 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *