Chicken Tortilla Soup Recipes

Chicken Tortilla Soup

Serves: Approx 8

Chicken tortilla soup is a very tasty chicken and tomato based soup which is quite easy to prepare if you have the right ingredients. Ideal for those cold nights. Make sure you vary the amount of peppers and chilli powder to suit your guests tastes. You might want to experiment with the quantities used in this soup a little to get it just right for your needs.

Ingredients

3 chicken breasts precooked
1 cup canned corn kernals
2 medium onions (chopped)
2 cloves fresh garlic
1/4 cup white wine
1 tbsp (more if you like it hot!) of jalapeno pepper chopped finely.
1 tspn cumin ground
1/2 tspn powdered chilli
2 handfuls of corn ( tortilla) chips( unflavoured, unsalted)
120ml (4 oz) sour cream
300ml (10.75 oz) canned tomato soup, preferably low salt.
1 tsp olive oil
800ml (28fl oz) of unsalted chicken broth
400g (14oz) peeled canned tomatoes

Directions

Make sure your chicken breasts are precooked, you can use any method you choose to do this. Shred the chicken into smallish pieces. Chop the onions finely and crush the garlic cloves. Chop the canned tomatoes roughly.

Use a heavy cast iron pot with a lid, add your oil and heat it up over a reasonably high heat then add into that your crushed garlic and chopped onion. Brown this up for a couple of minutes.

Next add in your shredded chicken, tomato soup, canned tomatoes, chicken broth, corn kernals, white wine, powdered chilli, chopped and unseeded jalapeno peppers, and cumin.

Bring everything up to the boil on a high heat, then reduce the heat and simmer covered for around 50-60 minutes.

Now it’s time to serve up your chicken tortilla soup..portion out the soup to bowls then add the sour cream and sprinkle on the tortilla chips ( best to crush them up first for easier eating) You could even sprinkle on some finely chopped chives if you have them, just to garnish it off with a bit of green colour.