Chicken Tortilla Soup

It has been a long time since I blogged and for those of you who enjoyed my blog and missed it I have heard you and will do better. Since life has taken this turn that has allowed for more time I am going to get back to doing what I love which is sharing my favorite recipes with the world.

Serving size: 6 (2 C. portions)

Active time: 5 minutes

Inactive time: 2 hours

Ingredients:

1/4 C. vegetable oil

2 oz. of tequila

4 limes

7oz. of chipotle in adobo sauce

3 T. ground cumin

3 T. chili powder

1/4 C. Litehouse dehydrated garlic

1 T. salt

1 T. pepper

1/2 C. water

4 chicken breasts

1 onion, diced

12 C. (3 quarts) chicken stock

3 (14.5 oz) cans of diced fire roasted tomatoes

Cilantro, tortilla chips, sour cream, radishes, cheese, limes, and avocado for garnish

Procedure:

1. In a large stock pot place the vegetable oil, chicken breasts, onion, garlic, cumin, salt, pepper, chilli powder, chipotle peppers, water, tequila, and two of the limes. Be sure to squeeze the juice of the limes and then place the limes in the pot as well. Stir all of the ingredients together until they are coated and then cover with a lid and allow the chicken to marinate for 1 hour.

2. After the hour, add the tomatoes and chicken stock. Turn the pot to medium-high heat and cook the soup covered for an hour or until the chicken is cooked.

3. When the chicken is cooked remove it and the limes carefully from the soup (the limes can be composted).  Use 2 forks to pull the chicken. When the chicken is pulled place it back into the soup, turn the heat off, and allow the flavors to marry for 5-10 minutes.

4. While the flavors are marrying, prepare your garnishes.

5. Scoop the soup into a bowl, add your garnishes, and enjoy!

Notes and Variations:

  • If you don’t have tequila or cumin you can omit it. I have run out of both and the soup is still delicious.
  • Pulled chicken is chicken that is in larger pieces as opposed to shredded which makes the chicken stringy and not as hearty.
  • Leftover soup can be refrigerated for up to 3 days or frozen up to 6 months.
  • Chicken thighs can be used instead of breasts.
  • The seasoning can be adjusted to taste.
  • 1 T. of oregano can be added.
  • If chipotle in adobo are unavailable any pepper such as serrano or jalapeno can be used instead.
  • The peppers can be reduced or eliminated to adjust for spicy level.
  • C=cups
  • T=tablespoon
  • t=teaspoons
  • oz=ounces

 

 

 

 

One thought on “Chicken Tortilla Soup

  1. Thank you! This looks and sounds delicious. When will you have your own TV show? Blogging is how Ree Drummond and Molly Yeh started.

    Continued blessings,

    Rev. Linda Siddall Minister/Chaplain/Spiritual Director

    Like

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