In honor of Cinco De Mayo I made Chicken Tortilla Soup!! If your like me when you think of Tortilla Soup you think of Islands! What…? You don’t think of Island and their awesome soup. Well if you don’t you need to try it, it’s delish!! So I came upon this recipe and like I always do I tweaked it a little bit to what I have here at my house. I live in California and it’s May and were in the middle of a heat wave so if I have to leave my house to go to the store I probably won’t make it. I can hear you now “why make soup if it’s so effin hot”? My answer to that is have it with a cold beer and after a few you won’t even mind the 100 degree weather outside. So lets get started!!
Ingredients
4 chicken breast (with the skin on because that’s the best part!)
Olive Oil
Kosher Salt and ground pepper
2 cups chopped onions
1 cup chopped celery
2 cups chopped carrots
4 cloves of garlic chopped
10 cups of GOOD chicken stock (don’t get the low sodium stuff)
1 28oz can of chopped tomato
3 jalapenos (depending on how hot you want it)
Oh ….don’t forget to deseed them!!
Cilantro (I know this is an acquired taste, but I love it so I added ½ cup chopped)
Corn tortillas cut into inch strips
Preheat your oven to 350 degrees for the chicken breast. Place chicken on cookie sheet drizzle with olive oil and salt and pepper and place in oven for 30-40 mins.
Start chopping onions, celery, and carrots. Heat around 4 Tbsp of Olive oil in pot and pour in chopped veggies. Cook until onions start to become translucent. Put in garlic but only cook for 30 sec .to a min before putting chicken stock, tomatos and jalapenos.
Side note- Don’t over cook your garlic because it can really ruin the whole soup or anything else your cooking. This is when you want to taste and add salt and pepper, also add the cilantro if using it. Add your tortilla strips this is really just used to thicken the soup because when its all done they won’t be very prominent in your soup.
Bring your soup to a boil and then let simmer for around 30 mins. While your soup is simmering shred your chicken and add when the soup is done. I added more tortillas towards the end just because I wanted some that didn’t fully dissolve in the soup.
Start chopping onions, celery, and carrots. Heat around 4 Tbsp of Olive oil in pot and pour in chopped veggies. Cook until onions start to become translucent. Put in garlic but only cook for 30 sec .to a min before putting chicken stock, tomatos and jalapenos.
Side note- Don’t over cook your garlic because it can really ruin the whole soup or anything else your cooking. This is when you want to taste and add salt and pepper, also add the cilantro if using it. Add your tortilla strips this is really just used to thicken the soup because when its all done they won’t be very prominent in your soup.
Bring your soup to a boil and then let simmer for around 30 mins. While your soup is simmering shred your chicken and add when the soup is done. I added more tortillas towards the end just because I wanted some that didn’t fully dissolve in the soup.
Now it’s time to enjoy your soup and it is Awesome!! I almost want to call it Slap Your Mexican baby daddy all night long chicken tortilla soup (inside joke, unless you watched the next great baker on TLC)!!
Invite your friends over for some soup and beer and celebrate the Mexican victory over the French in the Battle of Puebla in 1862. What!!! you didn’t know that’s what we were celebrating lol!!!
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