Tortilla Soup

tortilla soupFor the last two weeks, I was fighting off a cold, and yesterday I lost the battle. So when I got home from work today, I whipped up a batch of spicy tortilla soup. Felt like I needed more than a traditional chicken soup. Here’s what I did.

2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1 tbsp chipotle chili powder
1 tbsp ancho chili powder
1 tbsp tomato paste
1 zucchini, diced
1 cup frozen corn
1 can stewed tomatoes (check labels – some have high fructose corn syrup)
6 chicken thighs, seasoned with salt and pepper
8 cups chicken stock or water, or combination of both
Salt
1 avocado
tortilla chips
Mexican crema

  • saute onions, carrot, celery, and garlic in olive oil in a heavy soup pot till soft, about 8 minutes.  
  • add chipotle and ancho chili powders, and tomato paste and cook about a minute.
  • add zucchini, corn, tomatoes, chicken, and stock.  season with salt
  • bring to a boil, reduce to simmer, and cook for about 45 minutes.
  • remove chicken thighs, shred meat, and return to pot
  • ladle into bowls and garnish with tortilla chips, avocado, and Mexican crema.

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