This is an old favorite. Every time I have it, I think to myself, "This is soooo good! Why don't I have it more often?" We originally posted it here, but it just needed to be posted again.
Chicken Tortilla Soup
Ingredients:
2-3 boneless, skinless chicken breasts, cut into cubes
1/2 cup chopped onion
1/2 tsp. fresh, chopped garlic
2 tbsp. butter or olive oil
2 cans chicken broth
1 small can tomato sauce
1 pkg. taco seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
1 can stewed tomatoes
1 can Mexican-style stewed tomatoes
1 pkg. frozen corn
1 small bunch fresh cilantro, chopped
Directions:
Saute chicken breasts in butter until done. Add onion and garlic and saute a bit longer. Add chicken broth, tomato sauce, stewed tomatoes, Mexican-style stewed tomatoes, taco seasoning, Worcestershire sauce, salt and pepper. Simmer for 1 hour. Add cilantro and corn and cook a bit longer (just until corn is warmed). Serve with toppings of choice.
Suggested toppings:
Shredded cheddar and/or Monterey Jack cheese
Tortilla chips or baked corn tortilla strips (see notes below)
Sour cream
Additional cilantro
Cubed avocado
Source: I got this from my Mom, but I'm not sure where she got it from. I believe it was from a church activity.
Notes: I usually double this because it makes great leftovers. Tortilla chips are nice because they taste great and they are very easy. However, I think with this particular tortilla soup, I like the taste of baked corn tortilla strips. To do this, use kitchen shears to cut corn tortillas into strips. Toss tortilla strips in a plastic zip top bag with enough vegetable oil to lightly coat the tortilla strips. Or, you can spray the tortilla strips with cooking spray for a lighter version. Then, place tortilla strips on a foil lined baking sheet in a single layer. Bake in a 400 degree oven for 10-20 minutes, until lightly browned and crispy.
Also, I like to use kitchen shears to roughly chop the stewed tomatoes (I usually chop them with the shears right in the can before pouring them into the soup). I chop the tomato slices into quarters. Otherwise, you get some really large tomato pieces in your soup. But if you like your soup really chunky, keep the tomatoes whole.
Emily got this recipe from home ec in high school, so that's a ways back....or whatever those classes were called in the 90's. She, of course, never puts onions in.
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