With Cinco de Mayo right around the corner, it seems the perfect time to share my new favorite recipe for chicken tortilla soup. This is basically the summertime version of The Best Veggie Chili. Chockfull of fresh veggies like avocados and colorful bell peppers, it’s become a staple in our household.
Read on for the insanely easy and delicious chicken tortilla soup recipe…
I love how easy this soup is to make. Essentially you cook the chicken in the broth, so it’s an easy one-pot dish that you can enjoy in 20 minutes. And then you simply add in the toppings that you want: avocado, bell pepper cilantro and cheese, sour cream and tortilla chips, if you’re so inclined. And lots of lime juice, if you’re me.
I first found this recipe in Martha Stewart’s cookbook when we lived in San Francisco. I’ve recently been making it again, but it was feeling a little bland, so I’ve spent the past month tweaking the recipe until it was perfect, namely by adding tomato paste and cumin and using chicken breasts in lieu of chicken thighs. But feel free to experiment as you like — I did!
Chicken Tortilla Soup Recipe
1. In a large pot bring to a boil over med-high heat:
32 oz. chicken broth
6 cups water
1.5 lbs thinly sliced boneless skinless chicken breasts
6 oz. tomato paste
4 tbsp lime juice
2 jalapeños diced (seeds optional; the more seeds the hotter the soup)
1 Tbsp cumin
2. Once it comes to a boil, reduce heat to medium and cook for 15 minutes or until chicken is cooked through.
3. Transfer chicken to a plate and, using two forks, shred into pieces. Return chicken to pot and add salt and fresh ground pepper to taste.
4. Divide soup among serving bowls and garnish as you wish!
1 red bell pepper diced
1 green bell pepper diced
1 yellow bell pepper diced
2 avocados diced
4 limes cut into wedges
1 bunch cilantro
grated monterrey jack cheese
blue corn tortilla chips crumbled
[Photos by FredBaby13]