Chicken Tortilla Soup

(from Kella’s recipe box)

Source: Ben & Christy (via balancefood.blogspot.com) (from RecipeThing user amodiobat)

Ingredients

  • Chicken, shredded
  • 1.5 tbsp olive oil
  • 1 onion, med. dice
  • 3 cloves of garlic, minced
  • 64 oz can of chicken broth
  • 28 oz can of diced tomatoes, preferably fire-roasted
  • 2 pasilla chiles, slightly toasted over an open flame or in a hot pan
  • 1 jalapeno, fincely diced
  • 1 can of corn, drained OR 1 can of hominey, drained
  • 2-3 limes
  • salt, to taste
  • pepper, to taste
  • cumin, to taste
  • cilantro
  • tortilla strips (freshly fried)

Directions

  1. Sweat the onions and garlic (that translates into cook in oil on medium heat until translucent; it helps to sprinkle a bit of salt on it).

  2. Add the chicken broth.

  3. Break the chiles into pieces and blend together with 1/2 of the can of tomatoes.

  4. Add the chile/tomato mix to the chicken broth, along with the remaining tomatoes, corn, and jalapeno.

  5. Bring to a simmer, add in the chicken, season to taste and garnish with lime juice (squeezed from the limes), cilantro, and tortilla strips.

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