Chicken Tortilla Soup

I have been making this soup for quite a few years.  Unlike other recipes I've seen it actually has corn tortillas in the soup.  It's the primary thickener and I love the body and flavor it adds.

The only thing I did different this time than I've done in the past was to roast my own onions and tomatoes to replace one can of roasted tomatoes. I had a bumper crop of tomatoes this year and was looking for a way to use them up. I had intended to add a red bell pepper and a jalapeno to the mix as well, but forgot to pick them up at the store. I was not about to drive all the way back!

Feel free to use canned roasted tomatoes and just saute the onions if you are in a hurry.  It's nearly as good that way.

Either way the roasted tomatoes in this soup are part of the depth of flavor. Just imagine you also see a bell pepper and a jalapeno in this photo. ;) Roast them for 20-30 minutes in a 425 degree oven.

In a separate bowl, add the onion, tomato mix to 2 cups chicken broth and puree with an emulsion blender.

While the tomatoes and onions roast, marinate chicken breasts in lime juice, Ms. Dash Southwest Chipolte seasoning, cumin and salt.  Cook as desired.

I prefer to my grill my chicken. It's quick, easy and adds lots of flavor.  In the winter, I love using a grill pan with press.  (I happen to use the Pampered Chef one, that I think very highly of.) The result is terrific chicken with grilled goodness in 10 minutes.

If roasting tomatoes and onions, saute garlic in pot and then add rest of ingredients.  If not, start by sauteing onion mix and then add garlic.

After the garlic is sauteed, add rest of ingredients except tortillas.  Cook for about 10-20 minutes.

Lastly, reduce heat to low and add strips of tortillas to soup. Once the tortillas are dissolved and soup thickens, serve with cheese and tortilla chips.

Ingredients:
 
For Marinade:
1 pound skinless, boneless chicken breast strips
Ms. Dash Southwest Chipolte seasoning
Lime juice
1/2 teaspoon cumin
kosher sea salt, enough to cover chicken lightly

For Soup:
1/2 cup chopped onion, frozen is fine if not roasting with tomatoes
1 cup of 3 pepper onion mix, includes: green, red and yellow bell peppers and onions cut in strips (I buy this frozen.)
1 jalapeno pepper, if desired
6 cups fat-free chicken broth
2 cans (15 ounces) black beans, drained and rinsed
2 cups frozen corn
2 cans (14 ounces) organic fire roasted tomatoes or roast your own, about 2 cups of tomatoes
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
6-8 corn tortillas (6-inch), cut into strips
1-2 teaspoon fresh cilantro
Monterrey or Pepper Jack cheese

Directions with Roasted tomatoes:

1. Prepare chicken strips by marinating them in chipolte seasoning mix, cumin and salt and lime juice. All just kind of sprinkled on top. After 30 minutes of marinating, broil or grill strips until done. Cool and shred or chop into small pieces.

2. While chicken is marinating, roast tomatoes  for 20-30 minutes at 425 degrees.  Once soft, add to 2 cups chicken broth in a separate bowl and puree with emulsion blender.

3. Saute garlic in stock pot until fragrant. Add pureed tomatoes onions, peppers.

4. Add broth and corn and bring to a boil. Add rest of ingredients except tortillas. Simmer for 10-20 minutes.

5. Add 6-8 tortillas cut into strips and cook on low for an additional 10-15 minutes or until tortillas dissolve and soup thickens. 

6. Add cilantro, serve with tortilla chips and top with Monterrey or Pepper Jack cheese.

Directions with canned tomatoes:

 1. Prepare chicken strips by marinating them in chipolte seasoning mix, cumin and salt and lime juice. All just kind of sprinkled on top. After 30 minutes of marinating, broil or grill strips until done. Cool and shred or chop into small pieces.

2. Saute onions and onion mix in stock pot coated with Olive Oil. Cook for 5 minutes and add garlic. Cook for 5 minutes more.

3. Add broth and corn and bring to a boil.

4. Puree one can of roasted tomatoes and add with rest of ingredients except tortillas. Simmer for 10-20 minutes.

5. Add 6-8 tortillas cut into strips and cook on low for an additional 10-15 minutes or until tortillas dissolve and soup thickens. 

6. Stir in fresh cilantro, serve with tortilla chips and top with Monterrey or Pepper Jack cheese.