Chicken Tortilla Soup
Well ladies and gentlemen, boys and girls, we are coming out of the winter season, but I say hot Chicken Tortilla Soup can be enjoyed year round! I have made this several times in the last couple months and it has never disappointed.
Note: For a heartier soup, sub out the rice in this recipe for one standard size can of black beans, (drained and rinsed).
Ingredients:
2 tablespoons olive oil
Two 32oz cans chicken broth
One 15oz can diced tomatoes in juice
1 red onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 cup rice
4 cups shredded chicken from 1 store-bought rotisserie chicken
Salt & black pepper
2 cups canola oil, for frying
4 corn tortillas
Cilantro and avocado slices for serving, optional
In a large soup pot heat the olive oil over medium heat, then add the onion and bell pepper. Cook, stirring until onion is translucent - roughly 8 mins.
Add the garlic, chili powder, cumin, cayenne, salt and black pepper and stir around for a minute or two.
Add the tomatoes and cook down for about 5 minutes, then add the chicken broth, bring to a boil, reduce the heat and let simmer for 20 mins.
Add the rice and simmer for another 20 mins, then add in the chicken and mix all together until well combined. Season with more salt and pepper, or add some hot sauce to taste!
While all the flavors in the pot are melding together, heat a small saucepan with the canola oil over medium-high heat. Stack the corn tortillas on top of each other and cut into thin strips with a knife.
A handful at a time, lower into hot oil and fry until nice and crispy - no more than a minute! Remove with a slotted spoon, drain over paper towels, and season with salt.
Divide soup into serving bowls and top with crispy tortilla strips, avocado slices, cilantro, shredded cheese, whatever!
