Chicken Tortilla Soup

The last couple of weekends have been busier than even my normal busy schedule. I had a bachelorette party in Rhode Island and a wedding for a childhood girlfriend in Connecticut. Both weekends were so much fun and I am very happy for the bride and groom!

My usual grocery shopping day is Sunday; I know; not the best day of the week to spend time at a grocery store; sometimes it’s downright painful. I decided since I was out; well actually on my way home and going right by my “normal” grocery store I thought it would be smarter to stop and get what we needed for the week. Then having to run out again; especially since it’s 20+ minutes away from my home. I do try to have some sort of plan for meals and make my list off of what I need to make them happen. With the change in the weather it has been a great time for cooking all day. It not only heats up the house a little and helps with lunches during the week, it warms the soul and makes me smile.
Soup & pudding 015

So I was coming back from RI and I had all kinds of ideas of what we; I mean me; should make for the week. I had been craving chicken tortilla soup, Mexican pork stew, and a roasted chicken. I guess I must have been super hungry on that ride home huh!
Since I didn’t want to run out again I sat in the grocery store parking lot; googled my blog for the soup and stew recipes and made out my shopping list it was so cool!

Chicken Tortilla Soup – originally posted Sept 14, 2014 but worth repeating

2 Tbs olive oil
1 medium onion diced
2 Tbs minced garlic
2-4 Jalapeno’s (depending on how spicy you want it) seeded and finely diced
6 cups chicken broth (homemade if you have it)
1 28 oz. can San Marzano peeled tomatoes–while pouring out the tomatoes squeeze them into the pot to help break them up.
1-2 cans black beans – rinsed and drained
2-3 boneless skinless chicken breasts
2 limes juiced
Kosher salt and fresh cracked black pepper
Cilantro leaves
1 flour tortilla grilled and cut into strips or use tortilla chips crumbled
1 avocado, pitted, sliced – optional
1 cup shredded cheddar cheese
Dollop of sour cream

In a large saucepan heat the oil till warm, add the onions until they softened; about 3 minutes. Add garlic and jalapenos cook for another minute. Add broth, tomatoes and beans and bring to a boil.
Lower heat to a simmer and add the chicken breast. Cook the chicken for about 20-25 minutes. Once chicken is cooked remove from the pot.
When cool enough to handle; shred it and set aside. Add lime juice and the cilantro to the pot.
In a bowl add a mound of chicken. Ladle soup over chicken and with tortilla strips, avocado slices, cheese and sour cream.

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