Cilantro Chicken Tortilla Soup
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Ingredients
| 1-1/2 lb. | tomatoes, quartered | | 1 | md. onion, quartered | | 3 tbsp. | vegetable oil | | 4 | corn tortillas, coarsely chopped | | 6 cloves | garlic, finely chopped | | 8 cups | chicken stock (if you use low-sodium stock, you’ll need to salt the soup) | | 1/4 cup | tomato paste | | 1 tbsp. | chopped fresh cilantro | | 1 tbsp. | ground cumin | | 2 tsp. | chili powder | | 2 | bay leaves | | 2 cups | corn (frozen / thawed or | | fresh) | | 1 can (15 oz.) | black beans | | 4 cups | boneless chicken breasts or | | thighs, cut into bite-sized pieces |
Garnish
| Avocado, diced | | Shredded cheddar cheese | | Sour cream | | Fresh cilantro | | Crunched white tortilla chips |
1 Recipe Reviews
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This soup was wonderful. Made enough for a large crowd. But I'm wondering why the quantity amounts look different than what prints out?
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Instructions
Puree the tomatoes and onion in a food processor or with a stick blender until the mixture is smooth as possible.
Heat 3 tablespoons oil in a large, heavy saucepan or stock pot over medium heat. Add the chopped tortillas and garlic, and sauté about 2 minutes. Add the tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to a boil. Reduce heat and simmer 30 minutes.
While the soup is simmering, add the chicken to a small amount of oil in a pan over medium heat. Sprinkle with chili powder. Salt if you used low sodium chicken stock. Sauté until cooked through.
Just before serving, add the corn, black beans and cooked chicken and heat through. Remove the bay leaves.
To serve:
Place a preferred amount of crunched chips in the bottom of the soup bowls. Ladle in the soup, and garnish with any or all of the rest of the garnish ingredients. Goes well with any type of cornbread.
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