I’m on a bit of a chicken theme here! We eat a lot of chicken in our house… and fish! I have some ideas for fish recipes, so stay tuned!
Back to the chicken though! It started out as a bit of rainy, dreary Friday here in Vancouver (of course, as I’m typing this the sun is breaking through the clouds…) so comfort food in on the menu for tonight!
I first had chicken tortilla soup in Texas, this past Christmas, when we were visiting my parents for the holidays. I’m not sure of the origin of the soup, some say Mexico others say Tex-Mex. I say delicious!
This soup freezes well, and lasts in the freezer for… Haha actually, the longest it’s lasted in our freezer is around 3 weeks. Also, I only toast up the number of tortillas we plan on eating that day. I usually factor ½ to a 1 tortilla per person.
The original recipe can be found here. I made a few edits to it (increased the liquid content to make it “soupier” and adjusted the spices).
To make the Soup you will need….
- 1 TBSP of avocado oil
- 1 medium onion, peeled and diced – sweet works best if you can find it
- 1 small jalapeno, seeded and diced – leave the seeds in if you want extra heat (I didn’t so I took them out)
- 4 cloves of garlic, minced
- 6 cups of low sodium chicken broth – I made homemade. Use whatever you have though.
- 1 can of diced tomatoes (28 oz. can) – I use “No salt added”
- 1 can of black beans, drained and rinsed (19 oz.) – again, I use “No salt added”
- 2 cups of cooked chicken – I normally use leftover chicken from another meal, this time I used the leftover chicken from the broth I made. Use whatever you have handy!
- 1 cup of corn – fresh or frozen, whatever you have
- Juice of 1 lime
- 1 TBSP of chili powder
- 1 TBSP of cumin
- 1 tsp of ground black pepper
- 2 tsp of smoked paprika
- 2 tsp of cayenne pepper
- Salt to taste
- 1/3 cups of fresh cilantro, finely minced
- Whole wheat or corn tortillas
- Diced avocado and shredded cheese, and your other favourite Tex-Mex toppings
- In a large pot, over medium-high heat, heat the avocado oil. Add the onion and cook until it becomes translucent.
- Stir in the jalapeno and garlic, and cook for a minute or two. Watch that the garlic doesn’t burn*!
- Add in the remaining ingredients (broth, tomatoes, beans, chicken, corn, and seasonings). Give a good stir and bring to a boil.
- Once boiling, turn the heat down to low, and let the soup simmer for 20 to 30 mins. Stir occasionally.
- While the soup is simmering, slice up your tortillas and toast them in a 425 oF oven for 10 mins. Watch that they don’t burn. You can toss them in olive oil and a bit of salt before toasting if you want some extra flavour.
- When you’re ready to serve, stir in the cilantro.
I like to serve the soup over the toasted tortilla strips and the diced avocado. Shredded cheese is optional, although it was added to the soup in Texas; I watch my dairy intake (lactose intolerant) and I found the soup great without it! DH of course gets cheese in his soup. Feel free to serve with any other Tex-Mex toppings you like – sour cream, sliced jalapeno, chipotle paste maybe? Honestly, I think anything would go!
* Garlic can burn quickly! Make sure your pot isn’t too warm when you add it, and stir the onions and garlic well. Keep an eye on it!