Chicken Tortilla Soup
....a little background
Thursday was the day to have lunch at this hotel/restaurant where I worked in Bozeman Montana years ago. That was because it was Chicken Tortilla Soup day and we would have crowds of people for lunch. When asked for the recipe, the Chef would smile slightly and refuse.
It took me a long time but I finally managed to recreate the soup myself at home. And now I know why he would smile..... it is the easiest soup to make *ever* and it all comes out of cans (with the exception of the chicken unless you want to use canned chicken). So here is the recipe:
CHICKEN TORTILLA SOUP
2# Boneless Skinless Chicken Breasts
1 large can of chicken broth
2 (14oz) cans of "flavored" diced or crushed tomatoes
1 (19 oz) can of mild enchilada sauce
3 small cans (4 oz) diced green chilies
1 can (11-15 oz) tomato sauce
Cumin, salt and pepper
crushed tortilla chips (this is a great way to use the leftover bits in the bag)
grated cheddar cheese
To prepare: (this recipe fills my crock pot YMMV) Mix chicken broth, enchilada sauce, tomato sauce, and green chilies in a crock pot or largish soup pot. Puree* "flavored" diced or crushed tomatoes (I usually use tomatoes with green pepper and onion) and add to pot. Season chicken** with cumin, salt and pepper cut into bite sized chunks and add. Set crock pot on low and cook 6-8 hours. High 2-3 hours. Stove top bring to boil and simmer 1 hour (or until chicken is done).
To serve: placed crushed tortilla chips in bottom of bowl. Add 1/8 cup grated cheddar cheese ladle in soup and garnish with a pinch of cheese.
*If you like larger chunks of tomato do not puree -- just add.
** For a roasted flavor, season chicken and cook it on the grill before dicing and adding.
***The sky's the limit for additional additions and toppings. Want more heat? And diced jalapenos. Different kinds of cheese (like pepper jack) are yummy. Sour cream on top is good too. Need more veggies? Add rinsed canned black beans or corn. Like I said, you can customize this soup to your own taste really easily. Enjoy!
Thursday was the day to have lunch at this hotel/restaurant where I worked in Bozeman Montana years ago. That was because it was Chicken Tortilla Soup day and we would have crowds of people for lunch. When asked for the recipe, the Chef would smile slightly and refuse.
It took me a long time but I finally managed to recreate the soup myself at home. And now I know why he would smile..... it is the easiest soup to make *ever* and it all comes out of cans (with the exception of the chicken unless you want to use canned chicken). So here is the recipe:
CHICKEN TORTILLA SOUP
2# Boneless Skinless Chicken Breasts
1 large can of chicken broth
2 (14oz) cans of "flavored" diced or crushed tomatoes
1 (19 oz) can of mild enchilada sauce
3 small cans (4 oz) diced green chilies
1 can (11-15 oz) tomato sauce
Cumin, salt and pepper
crushed tortilla chips (this is a great way to use the leftover bits in the bag)
grated cheddar cheese
To prepare: (this recipe fills my crock pot YMMV) Mix chicken broth, enchilada sauce, tomato sauce, and green chilies in a crock pot or largish soup pot. Puree* "flavored" diced or crushed tomatoes (I usually use tomatoes with green pepper and onion) and add to pot. Season chicken** with cumin, salt and pepper cut into bite sized chunks and add. Set crock pot on low and cook 6-8 hours. High 2-3 hours. Stove top bring to boil and simmer 1 hour (or until chicken is done).
To serve: placed crushed tortilla chips in bottom of bowl. Add 1/8 cup grated cheddar cheese ladle in soup and garnish with a pinch of cheese.
*If you like larger chunks of tomato do not puree -- just add.
** For a roasted flavor, season chicken and cook it on the grill before dicing and adding.
***The sky's the limit for additional additions and toppings. Want more heat? And diced jalapenos. Different kinds of cheese (like pepper jack) are yummy. Sour cream on top is good too. Need more veggies? Add rinsed canned black beans or corn. Like I said, you can customize this soup to your own taste really easily. Enjoy!
posted by Richmond | 9:00 AM
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