Chicken Tortilla Soup for the Soul
INGREDIENTS
For The Chicken
- 1 ½ teaspoons minced garlic
- 1 medium onion, chopped
- 2-4 tablespoons fresh cilantro finely chopped
- 2 teaspoons cumin
- 2 teaspoons oregano
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 8-10 ounces boneless chicken breasts, flattened to ¼ inch thickness
For the Soup
- 2 teaspoons extra-virgin olive oil
- 2 cups chicken broth
- 1 cup water (or additional broth/tomato juice)
- 1 14-15 ounce can stewed tomatoes with juice
- 1 cup tomato juice
- 2 tablespoons fresh lime juice (see garnish for lime zest)
- ½ teaspoon Worcestershire sauce
For the Garnish
- 2-3 teaspoons mild or hot green chilies, drained
- ½ cup shredded Monterey Jack cheese
- 1-2 teaspoons fresh lime zest, optional
- 4 5-inch corn tortillas, cut into thin strips and oven-toasted until very crisp
- Sour cream or Mexican crema
INSTRUCTIONS
- Combine the first 6 ingredients in 1 tablespoon olive oil and set aside. Place chicken on broiler pan and season with salt. Spread with half of the garlic onion mixture. Broil 7-8 minutes per side or until cooked; set aside until cool enough to shred.
- Place 2 teaspoons olive oil in a saucepan; heat over medium heat. Add remaining half of garlic onion mixture and cook until golden brown for about 10-12 minutes. Add all remaining soup ingredients; bring to a boil. Cover and reduce heat to low. Cook 10-15 minutes.
- Take the back of a wooden spoon to help break apart the tomatoes and release of the juice (optional).
- Spoon soup into a bowl; add chicken and top each serving with chilies, cheese, lime zest, and tortilla strips. Serve immediately with sour cream on the side.
Notes: This is the recipe that I use when I have guests over. However, when it is just David and me, I make a few changes. First, I always double the recipe. Trust me on this. You will wish you had more. I am heavy on spices and garlic. That's just me; you do you. Second, I eliminate the water and use more broth or juice depending on what I have on hand. Third, I add the green chilies to the soup, as well as, lime zest. The limes take it to a celestial level.
