Chicken Tortilla Soup

Nov 12th


I made this delicious Tortilla Soup on a cold and rainy day in Arizona last week. I know, I know, I’m sure you have the violins out now, especially if you live in a really cold climate, that has already had snow this year. Honestly, it really has been cold for Arizona, high of 60 and low of 35. I know you feel really sorry for me about now, so I will move on. I got this recipe from my Father and his Significant other Pam. They are both fabulous cooks and I have inherited many a great recipe from them over the years. This is the perfect winter soup that will keep you toasty and warm and coming back for more. The smells are out of this world coming off of your stove top. The aroma comes from the ground cumin, fresh oregano, fresh cilantro, garlic, green chiles, and onion. It is then topped off with cheddar and monterey jack cheese and fresh corn tortillas. This soup is so good heated up the next day, for your lunch or leftovers for dinner. It is honestly one of the best soups I’ve had. So if there is a chill in the air no matter where you live, enjoy this warm, hearty, fill your belly full of goodness, Chicken Tortilla Soup! I also served it with my homemade Artisan Bread, Let me know what you think of it? Stacey


Chicken Tortilla Soup:

one roasted cooked chicken from your grocery store, shredded

one 32 oz chicken stock

1/2 onion chopped

3 garlic cloves, minced

1-1/2 tsp ground cumin

1 Tbs olive oil

1 14-1/2 oz diced tomatoes

1 8 oz tomato sauce

1 4 oz green chiles

1/4 cup fresh cilantro depending, I use more, I love cilantro

1 Tbs fresh oregano

1 tsp sea salt or more to taste

1/2 tsp pepper

4 6 inch corn tortillas

1 cup shredded cheddar and monterey jack cheese

This recipe serves 4:

Heat one Tbs olive oil in soup pan. Add onion, garlic and ground cumin, cook until soft. Add the chicken stock, shredded chicken and the rest of the ingredients and simmer for 40 minutes.

For Tortillas:

Cut tortillas in half, then cut crosswise into 1/2 inch strips, place on baking sheet. Bake in a 375 degree oven until crisp about 12 minutes. Top the soup with cheese and tortilla strips.



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