Allie’s Tortilla Soup
This tortilla soup is surprisingly easy to make - and is as delicious as it is beautiful.
- 3/4 cup white or yellow onion, diced small
- 1 jalapeño, diced and seeded
- 3 garlic cloves, diced small
- 1 1/2 14 oz cans of diced tomatoes with chilies
- 6 cups chicken broth
- 1 1/2 Tbsp cumin
- 1/2 Tbsp chili powder
- 1/2 Tbsp onion powder
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- Pinch of salt, pepper, white pepper and crushed red pepper2 cups shredded cooked chicken
- 10 corn tortillas
- Optional (but encouraged): cilantro, cheddar cheese, limejuice and avocados for garnish.
Step 1: You need about 2 cups (about 2 chicken breasts). You can cook them anyway you like. I suggest putting 2 large chicken breasts in a pot and covering with water. Bring water to boil, then cover with a lid and simmer for 15-20 minutes. Let sit for 5 minutes or until cool, then shred. Season with salt and and pepper.
Step 2: Make tortilla strips: Ready a plate with paper towels. Cut 10 tortillas in half, then turn them 90 degrees and slice into strips.
Step 3: Heat a pan on high. Pour a few tablespoons of peanut oil in the pan and let it get very hot, practically smoking. Drop in a few tortilla strips at a time - about 6 or so. Fry until they turn golden (as time goes on, and pan gets hotter, it'll take less time to fry the strips. Don't worry if it takes a while, you'll get the hang of it) about 2-3 minutes on each side.
Step 4: Using a slotted spatula, remove fried strips to paper towels. Season with kosher salt.
Step 5: Dice onion and set aside.
Step 6: Dice jalapeño and garlic. Set aside together.
Step 7: Heat pot on medium-high. Add 2 or 3 Tbsp peanut oil and let it get hot. Once hot, add onion and cook for 3 minutes or so. Add jalapeno and garlic and cook another minute.
Step 8: Add one full can and another half a can of diced tomatoes with chilies to the pot. Add 6 cups of chicken broth. Stir and taste, and salt as needed.
Step 9: Spice the soup: start with Cumin and Chili Powder. Continue spicing with the spices listed above until soup is at your desired level of spiciness.
Step 10: Bring soup to a boil and then cover and simmer for 15 minutes. After 15 minutes, remove lid and add the cooked, shredded chicken. Cook on low for another 5 minutes or so.
To serve, with 1/2 an avocado, tortilla strips, shredded cheddar cheese, cilantro and a juice of half a lime.
To store, let soup cool, then store in fridge in Tupperware or a plastic bag.
Recipe courtesy of Economy Bites.