Chicken Tortilla Soup is hearty, velvety, fresh tasting and perfectly spicy for cold weather or hot.This soup is soooo unbelievably easy to make. I mean there are only two steps and when do my recipes have two steps? Madness! If you poached or roast and cube the chicken breast ahead of time it is even easier. This soup is also, dare I say it, unbelievably healthy. You can of course lessen the amount of Jack cheese and tortilla chips you add to the soup prior to serving or leave them on the table and let everyone serve themselves.
Notes: If you are cooking the chicken breasts the same evening as you make the soup, poach or roast them quickly.
To poach: Bring a medium saucepan of water to a medium simmer and slip the breasts in. Poach for 8 minutes or until cooked through. Leave until cool enough to handle and then cube into 1/2″ chunks.
To roast: Heat oven to 350ºF. Place breasts on a foil lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes or until cooked through. Leave until cool enough to handle and then cube into 1/2″ chunks.
Ingredients: (makes 4 main course sized bowls)
2 chicken breasts, cooked, cooled and diced
1 onion, diced
1 jalapeno, finely diced
3 cloves garlic, minced
2 cups chicken stock
1 cup strained tomatoes/tomato puree (Pomi brand recommended if in USA, Passata di Pomodoro if in UK )
1 11oz can sweetcorn
1/4 cup chopped fresh Coriander
2 tsp chili powder
3/4 tsp dried oregano
1/2 tsp sweet paprika
1/2 ground New Mexico chile (optional)
1/4 tsp ground cayenne pepper
Finely sliced spring onions, to serve
Crushed tortilla chips, to serve
Diced avocado, to serve
Grated Monterey Jack cheese, to serve-I was able to find it in the Marks and Spencer at the Westfield Mall, Shepherds Bush, London.
1. Sauté onions and jalapenos for 5 minutes, until softened. Add garlic and stir constantly to prevent burning for 2 minutes, until fragrant.
2. Add chicken stock and tomatoes and bring to a gentle simmer over medium heat for 10 minutes. Add chicken, sweetcorn, cilantro and spices and cook for a further 15 minutes. Taste and adjust seasoning with salt and pepper.
Serve immediately with spring onions, tortillas, avocado and cheese.
As I said earlier-two steps to Heaven…..