nearly identical to Cafe Rio's tortilla soup, especially if you put a little fat free sour cream or some guacamole in it.
Shredded Chicken:
2 boneless, skinless chicken breasts, trimmed of any fat
3 cups of chicken broth or water
3 cloves of garlic, minced
2 tbsp sweet yellow onion, diced finely
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
Salt and pepper to taste
Combine all ingredients and gently boil for 20 minutes. Let the
chicken breasts cool then shred with two forks.
Soup:
2 tsp olive oil
2 cups of onion, diced
1 cup of celery, diced
2 cups of carrots, diced
1-2 jalapeno peppers, seeded and chopped (more if you want spicy)
4-5 cloves of garlic, chopped
2 1/2 quarts of chicken stock
1 28 oz can of crushed tomatoes
1 tsp of cumin (I used about 1 1/2 tsp)
1 tsp ground coriander seed (I used about 1 1/2 tsp)
Sea salt and fresh cracked pepper to taste
1/2 a cup of fresh cilantro, chopped (divided)
6 fresh white corn tortillas
Heat the olive oil in a dutch oven over medium heat. Once hot, add
onions and sauté until tender. Add the garlic and stir constantly for
60 seconds. Add the carrots, celery, jalapeno, tomatoes, broth, cumin,
coriander, sea salt and pepper to taste and 1/4 cup of cilantro. Cut
the 6 corn tortillas in half, then cut them crosswise into 1/2 inch
strips and add to the soup. Bring the soup to a boil, then lower the
heat and simmer for 30 minutes or until the vegetables are soft and
the corn tortillas have melted away. Add the chicken, taste and re
season if needed.
Additional Toppings:
1 - 2 avocados, diced
Tortilla strips
Cotija cheese, grated
Fresh cilantro (remainder from above ingredients)
Ladle soup into large soup bowls. Add some avocado, tortilla strips, a
sprinkle of cheese and cilantro. Enjoy!
