Chicken Tortilla SoupYum
This Chicken Tortilla Soup is one of those soups that tend to turn up in my kitchen time and time again. Soup is one of those foods that many people only really appreciate on chilly days. But, I’m not one of those people. I can eat soup even if it’s 90 degrees out. We didn’t quite hit 90 today, but it was in the high 80s here in Newport. I had the air-conditioner blowing inside while I was in the kitchen whipping up a large pot of this soup. One of my favorites!
Sometimes I make my own chicken stock, and other times I buy cartons of no-sodium chicken broth at the store. Today, I took the lazy route. I do simmer the chicken in just enough water until the meat it quite tender and shreds easily, but if you’re pressed for time – a nice rotisserie chicken from the store will work here as well.
Many tortilla soups are served with shredded cheese, which in my opinion ruins the soup, makes a mess of the spoon, and stifles the flavors of the other ingredients. So, instead of adding shredded cheese, I put little cubes of cheese in the soup which melt into these little luscious pieces of melted goodness. Pepper Jack cheese is a great cheese to serve with this soup, offering another layer of flavor to this already flavor-rich soup.
Yield: 4 servings
Total Time: 45 minutes
- 3 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 4 - 5 green onions, finely sliced (white and light green parts only)
- 1-1/4 cups finely chopped cilantro
- 6 medium cloves garlic, finely minced
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon chili powder1
- 2 teaspoon Adobo powder
- 1 14½-ounce can low-sodium diced tomatoes (regular or fire roasted)
- 8 cups low sodium chicken broth
- 1-1/2 pounds shredded chicken
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 2 tablespoons lime juice
- freshly ground black pepper
- 1 teaspoon sea salt
- In a large Dutch, heat oil over medium heat.
- Add the chicken to a stock pot. Cover with just enough water to cover the chicken and simmer for about 40 minutes or until the chicken starts to fall off the bone.
- Remove the chicken from the pot and set aside to cool. After it has cooled, shred the chicken and discard the skin and bones.
- In a Dutch oven, add onion, green onions, cilantro, garlic, oregano, cumin, chili powder.
- Sauté for 8-10 minutes or until onions are translucent and tender.
- Add tomatoes and chicken broth and bring to a boil. Reduce to a simmer and cook on low for about 45 minutes.
- Add the zucchini and yellow squash and cook for another 2 - 3 minutes or until softened.
- Add lime juice. Add freshly ground black pepper and salt to taste.
- Serve soup topped with tortilla strips, chopped cilantro, diced avocado and lime wedges.
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