Chef Juje

A messy adventure in learning to cook

Archive for the category “Soups and Salads”

Chicken Tortilla Soup

I like it when months act and feel like they’re supposed to.  May should be sunny and fresh and mild and January should be cold and gray and snowy.  And when the weather throws a curveball, like these 50-degree-sunny-days in January, well, I’m just going to pretend that it’s winter anyways.  Sweaters! Skating! Snuggles! Soups!

So here we are with a chicken tortilla soup — perfect for a cold winter day or even a fluke sunny and warm winter day.  This is my first attempt at making a soup  (do I get a cookie??) and it’s actually quite delicious and easy.  This soup is broth-based instead of cheese-based, which adds a lightness and allows the flavors — especially of the fire-roasted tomatoes–to come through.

Also, this involves cooking the chicken as the soup simmers and then shredding the chicken once it’s cooked.  Alternatives would be to cook or bake the chicken separately or use rotisserie chicken from the grocery. Next time, I’m doing this with rotisserie.

{Picture coming soon! But I have one I promise!}

Chicken Tortilla Soup

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese


  • In a large saucepan (large, NOT medium or small) heat the oil.
  • Add onions and cook for 2 minutes or until softened.
  • Add garlic and jalapenos and cook for an additional minute.
  • Pour chicken broth, tomatoes and beans into pot and bring to a boil.
  • Once the soup is boiling, lower the heat and bring to a simmer.
  • Add chicken breasts and let simmer for 20 to 25 minutes (longer if you have thicker chicken).
  • Once chicken is cooked, carefully remove it from the soup and wait for it to be cool enough to handle.
  • When the chicken is cool enough to handle, shred it and set aside. (confession — I was making this to eat later, so I just put the chicken back into the soup. It stil tasted great.)
  • Add generous amounts of lime juice and cilantro to the pot.
  • To serve, put the chicken in a serving bowl. Ladle the soup over the chicken. Garnish with tortila strips, avocado slices, and cheese.

Source: Rescue Chef


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