Chicken Tortilla Soup was my first attempt to be the wonderful wife* who makes yummy soups for dinner for her husband* who eats soups like it's going out of style, but hates canned soup herself. It all tastes the same and gives me heartburn.
No actual tortillas are involved or harmed in the making of this soup. That's just what we call it...don't judge.
Chicken Tortilla Soup
1 lb chicken breasts
1 large yellow onion, diced
3 cloves garlic, diced
6 cups chicken stock
1 can diced tomatoes (14.5oz)
1 can corn, drained
1/4 cup diced pickled jalapenos (use more or less for heat)
1/4 cup chopped fresh cilantro (about 1/2 of a bunch - unless you go to the Supermercado where they're not so skimpy with the cilantro - then, about 1/4 of a bunch)
1 1/2 tbsp chili powder
1 1/2 tbsp ground cumin
1 tsp garlic salt
1 tsp paprika
1/2 tsp oregano
Olive oil
Salt and pepper to taste
Serving Suggestion Ingredients
White Rice
Sour Cream
Cheddar Cheese
White Rice
Sour Cream
Cheddar Cheese
Season chicken liberally with salt and pepper; sear both sides of chicken over medium-high heat for a couple of minutes, and then transfer chicken and an to a 350 degree oven for about 15 minutes. Cooking the chicken this way keeps it juicier than if you boil the chicken in the soup. Once the chicken is done, shred it with a fork and set it aside until later. Rotisserie chicken shredded up works great too!
In a soup pot, sauté onion and garlic in olive oil until tender - about 10 minutes. Add the chicken stock, tomatoes, corn, jalapenos, garlic salt, paprika, oregano, chili powder, and cumin. Bring the mixture to a boil over medium heat and then reduce heat simmer for about 20 minutes.
Serve over a spoonful of rice and top with a dollop of sour cream and a sprinkling of cheese!
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