If you do not have shredded chicken on hand, purchase a rotisserie chicken and shred the breast meat for use in this soup. Reserve the remaining meat for another use. Alternatively, poach or bake a whole, skinless, boneless chicken breast. Let cool, then shred the meat.
Prep Time
10 minutes
Cook Time
10 minutes
Servings
4
2 cups shredded cooked chicken, homemade (see related recipe at left) or purchased
Juice of 3 to 4 limes
Salt, to taste
1 1/2 cups corn tortilla chip pieces
1/2 cup crumbled queso fresco, or 1/2 cup shredded Monterey jack cheese
1 avocado, halved, pitted, peeled and cubed
1/4 cup chopped fresh cilantro
Directions
Sauté the onion
In a large saucepan over medium-high heat, warm the olive oil. When it is hot, add the onion and sauté until translucent, about 3 minutes. Add the chili powder and stir until fragrant, about 1 minute. Pour in the stock and bring to a boil.
Finish the soup
Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through, about 3 minutes. Add the lime juice to taste and season with salt. Ladle the soup into warmed bowls, garnish with the tortilla chips, queso fresco, avocado and cilantro and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
Rated 5 out of
5 by
Septemberbob from
Excellent example of tortilla soupI have made this soup at least 20 times. I use concentrated home made chicken broth in place of the canned, trust me its worth it. Other than that, follow the recipie. Don't omit frying out the tomato, onion, garlic puree for a full 15 to 20 minutes, it evaporates the water and concentrates the flavor. Canned tomatoes are fine if you can't find ripe fresh, use 3 cups diced tomatoes instead. Happy cooking!
Date published: 2021-11-17
Rated 5 out of
5 by
Lynn from
No comparison.This is the BEST chicken tortilla soup I’ve had or made. One bowl won’t be enough.
