Chicken Tortilla Soup

chicken tortilla soup

This recipe idea was completely my husband’s genius. See there is this little coffee shop café right next door to the pharmacy in the hospital. Per his report, the pharmacy staff will often eat there, especially on the weekends, and the chicken tortilla soup is one of the best things they make.

Now, I haven’t tried their version myself, but I think this one has to be pretty close . When we were hunting for recipes, I found there seems to be two variations of soup that bear the name chicken tortilla soup. One that is a broth-based soup with lots of southwestern-themed veggies, and one that is a creamier, thicker version with melted cheese. Don’t get me wrong, the first version is delicious. I’ve made it many times before. This second type is on a whole different level. Probably not as healthy of a level, but everything in moderation, right? 🙂 This recipe comes from Brown Eyed Baker. Michelle states that she came up with this recipe as a homemade version of a soup from a restaurant chain in Ohio. We were definitely on the right track.

I stayed pretty close to the recipe, but I did decrease the cayenne pepper by at least half. As written, it calls for 1/2 teaspoon of cayenne pepper. We can handle quite a bit of heat, but that’s a lot of cayenne pepper! I’d recommend starting slow. You can always add more if you want more heat. Enjoy!

(Printable Recipe)

Chicken Tortilla Soup
Adapted slightly from Brown Eyed Baker

Ingredients:
2 Tbsp. olive or vegetable oil
1/2 white onion, minced
1/4 cup minced Anaheim pepper (about 1 pepper)
1 clove garlic, minced
2 Tbsp. cornstarch
4 cups low-sodium chicken broth
2-3 cups cooked shredded chicken
8 ounces mild cheddar cheese, shredded
3 (6-inch) corn tortillas, minced
2 Tbsp. lime juice
1 can (15 oz) diced tomatoes
1/2 tsp. cumin
1/8-1/4 tsp. ground cayenne pepper
1/4 tsp. oregano
1/4 tsp. salt
Tortilla strips, sour cream/Greek yogurt for garnish

In a large saucepan or Dutch oven, heat the oil over medium-low heat. Add the onion, Anaheim pepper, and garlic. Cook, stirring occasionally, for 15 minutes or until the onion is translucent.

In a separate bowl, whisk the cornstarch into the chicken broth. Add the mixture to the pot with the shredded chicken, cheddar cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt. Increase the heat to medium while stirring constantly to help the cheese melt. When the soup begins to bubble, reduce the heat and simmer for 20 minutes. Serve topped with tortilla strips and/or sour cream or plain Greek yogurt.

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