I absolutely love chicken tortilla soup. It has always been one of my favorites and is delicious on a cold winter day. I have combed through several recipes for chicken tortilla soup over the years and combined them with a few ideas I have gotten from local Mexican restaurants to come up with, in my opinion…the perfect chicken tortilla soup!
Level of Difficulty: Easy
Time Required: Prep Time – 1 hr; Cook Time – 1 hr.
1 1/2 T. olive oil
1/2 onion, diced
1 carrot, finely chopped
4 garlic cloves, minced
4 chicken breasts, poached and shredded
1 c. uncooked brown rice
4 plum tomatoes, chopped
1 4 oz. can green chiles
3 pickled jalapeños, sliced
2 tsp. cumin
1/4 tsp. black pepper
8 c. chicken broth
1/2 c. cilantro, washed and chopped
2-3 T. fresh lime juice
1 avocado, chopped into bite sized pieces (optional)
Special Equipment and Other Items Needed:
Preparing Chicken Tortilla Soup:
Saute onion, carrots and garlic together in olive oil over medium heat until vegetables are tender, approximately 8 minutes. Stir in chicken, rice, tomatoes, chiles, jalapeños, cumin, pepper and chicken broth. Bring to a boil. Simmer and cover 45 minutes until rice is tender. Stir in cilantro and lime juice. Top with avocado and tortilla strips.