I love soup, but among all the wonderful varieties out there, chicken tortilla is probably my favorite and my family's favorite. But there are great variations in how to make it -- some good, others don't quite make the grade.
I have spent years tasting and trying various recipes in search of the right consistency and flavor. This recipe is the one I've repeatedly gone back to over the years. It's not too thick or chunky, but smokey, flavorful, and satisfying. It's also incredibly easy to make.
I have no idea where I got it, but it's been in my book for years.
Chicken Tortilla Soup
- 1/2 cup onion, finely chopped
- 1 clove garlic (I use 3 or 4)
- 2 tablespoons olive oil
- 4 cups of chicken broth
- 1/4 cup red bell pepper, chopped
- 1 tablespoon ground red chile powder
- 3/4 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 15 ounces tomato puree
- 2 cups of chopped, cooked chicken breast
- Monterey Jack cheese
- Tortilla strips
- Sour cream
Cook and stir onions and garlic in oil until onion is tender. Stir in broth, bell pepper, ground red chile powder, basil, salt and pepper, and tomato puree. Heat to boiling, then reduce heat.
Simmer uncovered for 30 minutes.
A few minutes before serving, add chicken to heat through.
Top with garnishes as desired.
Image via www.WorththeWhisk.com/Flickr