Tonight I wanted to try something different and decided to go with a soup! I found this recipe on Pinterest and it seemed reasonable and simple, so I wanted to give it a shot. Luckily I already had most of the ingredients and only needed to pick up an onion, cilantro, crushed canned tomatoes, white wine, and chicken. The fiancé and I walked to the the store and got back home a lot later than I expected, so we ended up eating dinner at 9pm :(. Start this recipe early! Probably an hour before you actually want to eat. It takes some time to prep and put together (especially your first time) but it’s so worth it! The soup is delicious and the chicken adds just enough to make it a full and hearty meal.
- 2 tablespoons canola oil
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 cup canned tomatoes, crushed
- ½ teaspoon cumin
- 4 cups chicken stock – I used bouillon cubes, cause I already had them and they are cheap 🙂
- Salt and pepper to taste
- 1 skinless, boneless whole chicken breast, cut into small chunks
- Salt and pepper to taste
- 2 corn tortillas, crushed
- ¼ cup white wine
- 4 corn tortillas, cut into thin strips
- 1 avocado, diced
- 1/3 cup shredded Monterey jack cheese
- 1 tablespoon freshly squeezed lime juice
- ½ cup canola oil for frying
STEP 0: If using chicken bouillon cubes, heat 4 cups of water on medium with the cubes while preparing the rest of the soup.
STEP 1: In a frying pan over medium heat, warm 1 tbsp of the oil. Add the onion, garlic, and cilantro. Sauté until golden brown, about 10 minutes.
STEP 2: Using an immersion blender, blender or food processor, blend onion mixture and the tomatoes and process until smooth.
STEP 3: In the same frying pan over medium-high heat, heat another 1 tbsp oil. Add the tomato mixture and ½ teaspoon cumin. Cook, stirring frequently, until thickened, about 5-6 minutes (mixture should look darker).
STEP 4: Transfer the mixture to a large saucepan over medium-low heat and add the stock, wine and the two crushed tortillas. Or, if you’re using bouillon cubes like I did, add mixture to the already heated stock. Cover partially and simmer, stirring occasionally, until the soup is slightly thickened, about 20 minutes.
STEP 5: While soup is cooking, cut 4 corn tortillas into thin strips. In a frying pan over medium-high heat, heat the 1/2 cup vegetable oil until the oil sizzles when you drop a little test piece of tortilla in it. Drop the tortilla strips into the oil and fry, turning with tongs, until crisp and browned, about 3 minutes.
STEP 6: Transfer to paper towels to drain. Squeeze lime juice and salt on the strips while hot.
STEP 7: Add the raw chicken cubes to soup and simmer until they are just opaque throughout, 2-3 minutes longer. Season to taste with salt and pepper.
STEP 8: Dice avocado and chop 1/2 teaspoon cilantro.
STEP 9: To serve, ladle the soup into bowls. Sprinkle with tortilla strips, avocado, cheese, cilantro and lime juice. I also added a couple pieces of chopped onion since my fiancé mentioned he liked tortilla soup on the chunky side.
This was so light and amazing – a good change of pace. The soup was deliciously refreshing and with the chicken, made for a full meal. Both my fiancé and I agreed that in the future, this would taste good with rice, corn, or black beans. We might end up trying this with the left-over soup (about 2 cups). Overall, I would give this meal a thumbs up!
Future Additions to the Soup for Additional Servings:
- Add Grilled or Canned Corn
- Add Canned Black Beans
- Add White or Wild Rice