Just realized that I haven’t posted a recipe in a while so thought I would pass along one for Chicken Tortilla Soup since it’s getting chilly out and I am in the midst of using up some chicken leftover from our fun filled Boulder Natural Meats Share Class. Hope all of you who attended enjoyed the class!
I have to pay homage to a dear friend for writing down this recipe from memory and giving it to me oh so many years ago. We have revamped it over the years here and there but the foundation of the original recipe is still the same! Thanks to my beautiful, dear friend, Carrie Rigor!!
Chicken Tortilla Soup
Remember not to skimp on the toppings – they are what make this soup so delicious!
28 oz. can San Marzano Tomatoes
2 cans of Diced Tomatoes
2 Serrano Peppers, deseeded (if you don’t like spice, feel free and decrease to 1 pepper)
1 Jalapeno Pepper, deseeded
1 small Red Onion, roughly cut (approx. 1/3 cup)
3 Garlic Cloves, minced
2-3 tsp. Fresh Oregano or dried
2-3 tsp. Fresh Basil or dried
2 Tbsp. Kosher Salt, or to taste
4 cups Chicken Broth
1/4 cup Roasted Chiles, diced
2 tsp. of Cumin (adjust to taste)
2 cups of Shredded Cooked Chicken
(pages 325 of Cookbook)
Bunch of Fresh Cilantro, chopped
2-3 Fresh Limes, cut into wedges
2 cups of Cheddar Cheese, shredded
1 Avocado, diced
1 cup of Sour Cream
Puree tomatoes, peppers, onion, garlic, oregano, basil, and salt, in a food processor until smooth. Pour chicken broth into large stock pot and add pureed mixture. Bring to a simmer over medium heat and then add roasted chilies and cumin, adjust any of the spices as needed. Add in shredded chicken and bring back to a simmer. Ladle into soup bowls and go to town on the toppings.
Toppings: Add cilantro, fresh squeeze of lime juice, cheddar cheese, avocado, sour cream and chips to each bowl as garnish. The kids love choosing their own toppings as they get the freedom to ad lib and create their own concoction with a little or a lot of each topping!
You can always find more recipes at Sharing Our Life, Love and Food.