Chicken Tortilla Soup

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April 23, 2011 by Flora Dawn

I think soups are a convenient one-pot meal and make weeknight cooking a breeze. They are also a great way to use up leftovers and get your family to eat their veggies without any complaining.

Growing up, we didn’t eat a lot of soup; unless of course we were sick and then it came from a can. The one soup I remember having on occasion was Taco Soup, and it was always with ground beef.

Although there are many versions of taco or tortilla soup, we prefer the ones with chicken. The recipe I am posting today is based on a soup from Robin Miller’s book, Robin Rescues Dinner, and is one of my family’s favorite soups.

We make our soups fairly mild, with the kids in mind; however, one of the benefits of cooking from scratch is the complete control of ingredients. You can spice this up by adding diced peppers, red pepper flakes, or some hot sauce.

I like to add a dollop of sour cream and a handful of shredded cheese before serving, but this soup really has plenty of flavor without it. So if you are dairy-free, don’t fret, it’ll be good without the garnishes.

 

 

Chicken Tortilla Soup

The tortilla chips have to be crumbled, so this is a perfect way to use up those crumbs at the bottom of a bag.

  • 1 tablespoon olive oil
  • 1/2 cup chopped scallions (green onions)
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • about 4 cups cubed, cooked chicken
  • 1 teaspoon dried oregano
  • 1 (28 ounce) can crushed tomatoes
  • 3 cups chicken broth
  • 1 1/2 cups fresh or frozen corn
  • 1 (4 ounce) can minced green chiles
  • 2 bay leaves
  • 2-3 tablespoons lime juice, to taste
  • 1/4 cup chopped fresh cilantro
  • salt and pepper to taste
  • tortilla chips, crushed
  • sour cream and grated cheese, optional for garnish
  1. Heat oil in a large pot over medium-high heat. Add scallions, celery, and garlic and cook, stirring often, until soft; about 3-4 minutes. Add chicken and oregano and cook for about a minute, or until oregano is fragrant. Add the tomatoes, broth, corn, chiles, and bay leaves and bring to a boil. Reduce heat and simmer for 10 minutes.
  2. Remove bay leaves and discard. Add lime juice and cilantro and stir to blend (or you can add the lime juice and cilantro to the individual bowls, if you have kids who are cilantro/lime haters) Season with salt and pepper if desired. Ladle into soup bowls and top with tortilla chips. Add a dollop of sour cream and some grated cheese if desired.

 

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