Teri’s Mexican Chicken Tortilla Soup

25 May

Have I mentioned that I work with some phenomenal women who also happen to be wonderful cooks?  Teri is another work friend and she gave me this recipe for her Mexican Chicken Tortilla Soup.  One cold afternoon she graciously brought leftovers to share and after one bowl of this I asked for the recipe, knowing I had to make this!  This recipe is easy, quick, frugal, healthy, and yields enough to feed a crowd.  Or just me for a week, and yes I ate it for a whole week and was sad when I saw the bottom of the last bowl!

Mexican Chicken Tortilla Soup


3 1/2   cups chicken broth
2  whole small chicken breasts (about 1-1/2 pounds total)**
1/2  cup chopped onion
1/2  teaspoon ground cumin
1  clove garlic, minced
1  tablespoon cooking oil
1  14-1/2-ounce can tomatoes, cut up***
1  8-ounce can tomato sauce
1  4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4  cup snipped fresh cilantro or parsley
1  tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 can of black beans, drained                                                                                                                                                                                                                                                  1 can of corn, or a package of frozen corn                                                                                                                                                                                                              Tositos Corn Chips
1  cup shredded cheddar or Monterey Jack cheese (4 ounces)                                                                                                                                                                            Sour Cream (optional)

1. Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth. Let stand until cool enough to handle.
2. Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with two layers of 100-percent-cotton cheesecloth. Skim fat from broth; set broth aside.
3. In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.
4. Divide tortilla chips among 4 bowls. Ladle soup over tortilla chips. Sprinkle each serving with cheese. Serve immediately. Makes 4 servings.


** You can use leftover chicken versus cooking chicken breasts.  The chicken can be grilled, baked, however you feel the most comfortable preparing chicken.  You can also buy a rotisserie chicken and then use that for the soup.  Another option is to buy a whole chicken and put it in the crock pot, add some seasonings, and let it cook for a few hours.  Once cooked through, use the breast meat for this recipe, as well as the stock.  Then refrigerate or use the rest of the chicken.

*** I will use Rotel tomatoes with chili peppers if I am out of the chopped tomatoes and then omit the can of green chili peppers.


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