>Mexican Chicken Tortilla Soup

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The weather is turning colder and more autumn-like here, leaves are starting to fall the trees and every day it gets dark earlier… For me this means it’s time for more wintery meals, like a nicely filled, hearty and spicy soup. Browing around I found this recipe for a Mexican Chicken Tortilla Soup at For the love of cooking, ofcourse I adapted it a bit and only made half, but that was still more than enough for 3 big bowls of soup.

Shredded Chicken
1 boneless, skinless chicken breasts, trimmed of any fat
1,5 cups of chicken broth or water
1,5 cloves of garlic, minced
1 tbsp sweet yellow onion, diced finely (I used red onion, cause that’s what I had)
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp oregano
salt and pepper to taste

Combine all ingredients and gently boil for 20 minutes. Let the chicken breasts cool then shred with two forks.

Soup
1 tsp olive oil
1 cups of onion, diced
1/2 cup of celery, diced
1 cups of carrots, diced
1 jalapeno pepper, seeded and chopped (more if you want it really spicy)
2-3 cloves of garlic, chopped
1 1/4 quarts of chicken stock
1 400 gr (14 oz) can of crushed tomatoes
1 300 gr (10 oz) can of corn
1/2 tsp of cumin
1/2 tsp ground coriander seed
sea salt and fresh cracked pepper to taste
1/4 a cup of fresh cilantro, chopped (divided)
3 fresh white corn tortillas

Heat the olive oil in a dutch oven over medium heat. Once hot, add onions and sauté until tender. Add the garlic and stir constantly for 60 seconds. Add the carrots, celery, jalapeno, tomatoes, corn, broth, cumin, coriander, sea salt and pepper to taste and 1/8 cup of cilantro.

Cut the 3 corn tortillas in half, then cut them crosswise into 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 30 minutes or until the vegetables are soft and the corn tortillas have melted away. Add the chicken, taste and re season if needed.

Corn tortilla strips
2 corn tortillas
olive oil
Sea salt
Preheat oven to 200 degrees Celsius (400 F). Grease the baking sheet with olive oil . Rub in a little olive oil on each side of all the tortillas & lay in a pile. Cut into thin strips & spread across the baking dish then season with sea salt. Bake in the oven until golden brown – watch them carefully because they burn easily. It usually takes about 3-5 minutes.

Additional Toppings
1 avocados
dicedCotija cheese, grated
fresh cilantro (remainder from above ingredients)

Ladle soup into large soup bowls. Add some avocado, tortilla strips, a sprinkle of cheese and cilantro. Enjoy!

I didn’t care much for the soft strips of tortilla that went into the soup before cooking, they didn’t disolve and stayed all soft, mushy and slimey. Probably I’ll omit those next time. Just found out I used flour tortillas instead of corn tortillas, maybe that’s where it went wrong??

I did however love the salted crispy tortillastrips on top of the soup, in combo with the spicyness of the soup and the softness of the avocado. Definetely will be making this again!

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2 Responses to “>Mexican Chicken Tortilla Soup”

  1. natalia Says:

    >Dag Martha ! Very nice and spicy soup ! We are enjoying a very nice autumn here it ‘s still warm but there is always space for such a nice meal ! Have you seen two of my cats yet ?

  2. Irene Says:

    >Oh, wonderful! The idea of tortillas inside the soup sounds strange to me, but the crispy ones on top… mmmmmmmmmmm……..


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