J ust when I was contemplating how to use up various leftovers in the refrigerator that included a large roasted chicken breast, a small zucchini, a large carton of chicken broth, a small green bell pepper, and part of a can of chopped roasted green chiles, this tasty recipe for Chicken Tortilla Soup showed up in my email. I love when that happens!
I made this easy chicken tortilla soup even easier with a few replacements and shortcuts. First, I opted to use crushed tortilla chips instead of making my own from scratch since I had a partially opened bag in the pantry. Then, I used the green bell pepper and remaining roasted chopped green chiles since they were in the fridge. I added the small chopped zucchini and didn’t have cilantro, so skipped it.
That’s what easy home cooking is all about - using a recipe as a guide and making the necessary adjustments to suit your tastes and needs. (I needed to use what was available and avoid a trip to the grocery store.) When I served this chicken tortilla soup last night with homemade corn muffins, Rod couldn’t stop raving about it. He loved the combination of textures and flavors. It was so good, we enjoyed the rest for lunch today.
I hope you enjoy this deliciously easy recipe for chicken tortilla soup as much as we did.
Easy Chicken Tortilla Soup Recipe
This chicken tortilla soup recipe calls for homemade tortilla chips from corn tortillas. To save time, feel free to substitute crushed tortilla chips.
6 corn tortillas (6 inch) 1/4 cup vegetable oil 1/3 cup chopped onion 2 cloves garlic, finely chopped 1 medium Anaheim, poblano or jalapeño chile, seeded, chopped 4 cups chicken broth 1 can (14.5 oz) diced tomatoes, undrained 1/2 teaspoon coarse (kosher or sea) salt 1 1/2 cups shredded cooked chicken 1 ripe medium avocado 1/2 cup shredded Monterey Jack cheese Chopped fresh cilantro, if desired 1 lime, cut into wedges, if desired
If you are going to make your own tortilla chips, preheat oven to 350 degrees. Brush tortillas generously on both sides with the oil. Cut tortillas in half then cut the halves into 1/4-inch strips. Place the strips on a foil lined baking sheet and bake until lightly golden brown and crisp, about ten minutes.
In a large saucepan over medium-high heat, heat the remaining oil (about 1 tablespoon). Add the chopped onion and salt and cook for 2 minutes, stirring frequently. Add the garlic and chile and cook for 2 to 3 minutes, stirring frequently, until the vegetables are crisp-tender. Stir in the broth and tomatoes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
To serve, peel and pit the avocado then chop it into large chunks. Divide half of the tortilla strips among 4 individual soup bowls. Ladle in the chicken tortilla soup. Top with avocado and cheese. Garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Makes four generous servings of chicken tortilla soup