Fire-Roasted Chicken Tortilla Soup
Recipe: Fire-Roasted Chicken Tortilla Soup
Author: Allie Riebe, Happiness Team Member
Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 6-8 servings
I love a good soup but grew up only eating it in Fall/Winter. When I lived in Nicaragua where the temps are pushing 90 every day, I was surprised to learn that hot soup is a typical daily meal for locals. Topped with cool & creamy sour cream and avocado, this soup can be enjoyed all year round :D
- 4 Tbsp vegetable or olive oil
- 8 corn tortillas, diced
- 6 cloves garlic, minced
- ½ cup chopped cilantro, divided
- 1 – 28 oz. can diced tomatoes (I use Fire-Roasted)
- 1 medium onion, diced
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 bay leaf
- 6 cups chicken broth
- 1 tsp or so of salt
- ½ tsp of cayenne pepper (more or less depending on your preference for heat)
- 4 cooked chicken breast halves, shredded or chopped (I used diced up rotisserie chicken for convenience)
- Hamama Micros (I recommend Spicy Radish or Zesty Mix)!
- Green Onion
- Diced avocado
- Shredded cheese
- Sour Cream
- Mexican Hot Sauce
- 2 corn tortillas, sliced thin and fried crisp (or sub broken up corn tortilla chips, easy peasy)!
- In a large pot or dutch oven, heat the oil over medium heat.
- Add the diced tortillas, garlic, half of the cilantro, and onion, cook and stir for 2-3 minutes.
- Add the tomatoes & bring to a boil.
- Add the cumin, chili powder, bay leaf, and chicken broth, and return to a boil.
- Reduce the heat; add salt and cayenne and simmer for about 30 minutes. Remove the bay leaf and stir in the cooked chicken and remaining cilantro; continue to simmer softly until chicken is warmed through.
- Ladle soup into serving bowls & garnish
Tip: if you’re going to make the soup earlier in the day, plan on it thickening up a little bit because of the starch in the corn tortillas. You may need to add a bit more chicken broth at the end to thin it out for serving.
Leave a comment
Comments will be approved before showing up.