"Nothing beats a bowl of tortilla soup with charred corn, Mexican cheese and lots of garnishes. And the smell of frying tortilla strips is heaven!"
Chicken Tortilla Soup
Recipe Intro From ivansocal
This recipe is featured in our Weekly Meal Planner here!
2 chicken breasts or thighs, cooked
1/2 white onion, diced
2 garlic cloves, diced
1 cup water
4 cups chicken broth
2 teaspoons chili powder
1 teaspoon cayenne powder
1 teaspoon paprika
1 zucchini, diced
1 28oz can crushed tomatoes
1 teaspoon dried oregano
1 cup frozen corn (optional)
3-4 corn tortillas cut into strips
4 radishes, sliced
1 large avocado, sliced
1 cup cilantro
In a large pot, heat 2 tablespoons of olive oil on medium heat. sauté the onion and garlic until translucent, about 5 minutes.
Shred cooked chicken breast or thighs and add to the pot.
Add 1 cup of water, 4 cups chicken broth, chili powder, cayenne, paprika, canned crushed tomatoes, dried oregano and chopped zucchini.
Bring to a simmer, about 5-10 minutes.
In a separate pan heat 1/2 tablespoon olive oil on medium to high heat.
Drain one can of whole kernel corn and pat dry. cook the corn by stirring every other minute until they are a bit charred. Add to the broth.
Using the same pan heat 2 more tablespoons of olive oil and fry the corn tortillas strips in small batches so that they lay evenly on the pan. brown on each side turning over every 30-45 seconds. Add oil when necessary. Pat dry on paper towels and set aside.
Simmer the broth for an additional 15-20 minutes. serve while hot, garnish with tortilla strips, avocado slices, cilantro, thinly sliced radishes, lime wedges and queso fresco.