Tonight I made this amazing Mexican chicken tortilla soup recipe I thought I’d share for you. Super healthy and simple too. Great for these chilly autumn or cold winter evenings.
It could be made either in a cast iron Dutch oven, or simply load a crockpot in the morning and let it cook all day (which is what I did). I LOVE coming home to the smell of a beautiful soup that’s been cooking all day.
Mexican Chicken Tortilla Soup Recipe
- 2 Tablespoons olive oil
- 1 large chopped onion
- 2 garlic cloves, minced
- 1 4 oz can diced green chilies
- 1 seeded & chopped jalapeno pepper (optional)
- 1 teaspoon cumin
- 5 cups chicken broth
- 1 14 1/2 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 lb chicken cooked, white boneless cut into cubes
- 1/4 cup chopped fresh cilantro
- 2 teaspoons fresh lime juice
- salt & pepper to taste
- crushed tortilla chips (or strips)
- shredded cheddar cheese
If using a crockpot or slowcooker, simply load all ingredients except cilantro, lime juice, tortilla strips & cheese into the crock. The chicken can be raw. Cook on low 8-10 hours. Before serving add lime juice & cilantro, then top with tortilla strips & cheddar cheese.
If using a saucepan or Dutch oven, saute the olive oil with onion & garlic until tender. Add the green chilies, jalapeno pepper and cumin. Add next the chicken broth & tomatoes and sauce then bring to a boil. Reduce heat and allow to simmer 15 minutes.
In a separate pan, brown the chicken cubes and cook. Add to the soup, and allow to simmer another 10 minutes. Add lime juice & cilantro. Then serve and top with tortilla strips & cheddar cheese.
Here are 3 blog posts that you might like, Turn Your Hearty Soups & Stews into an Elegant Experience, Homemade Split Pea Soup Recipe and How to Host a Fantastically Low Stress Dinner Party.
This would be delicious served with a unique lemonade along side of your chicken tortilla soup recipe. Here’s a wonderful book on lemonade recipes to check out.
Until next time,
Great cookbook for desserts! Click on image for more info