100th post! Chicken Tortilla Soup

Chicken tortilla soup is working it’s way up to the top of my list. It’s a spicy, flavorful soup that’s garnished with avocado, chicken, and tortilla strips. This soup made a great dinner tonight. It’s chilly out so soup seemed to be the right choice. This soup is a nice alternative to chili. It’s light and spicy and completely satisfying.

Traditionally, or at least familiarly chicken tortilla soup is a thick, starchy soup that will stick to your ribs. My version however, is brothy.  You will find that this soup has been evolving into this version on the culinary stage. With people looking toward healthier options, a soup like this one can really knock your socks off.

Since the stock is a flavorful the soup is garnished with what would normally be in the soup. Chicken, tortillas, avocado and lime are all served in the soup bowl and the stock is poured on top right before serving.

Stock:
1/2 red onion, chopped
1 red pepper, chopped
1 poblano pepper, chopped
1 celery stalk, chopped
1 large carrot, chopped
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon smoked paprika
1 pint cherry tomatoes
1 jalapeño, whole
1 teaspoon freshly cracked pepper
2 teaspoons salt
2 cups chicken stock
2 cups water

In a hot stock pan add 1 tablespoon of oil. Add all the ingredients into the pot and sauté for 10 minutes. Add in the stock and the water. Cook at a simmer for 1 hour. Strain the liquid and set aside. Season and serve.

Garnish:
1 chicken breast, poached and shredded
24 corn chips
1 avocado, cut into 8 pieces
1 lime, cut into 8 wedges

Arrange the garnishes in the desired serving dishes and pour the broth on top.

This only gets better with a margarita or a Dos Equis… Enjoy 🙂

Always thinking of the next meal

-Katie