Chicken Tortilla Soup
This chicken tortilla soup recipe is thick and hearty, almost like a stew. This chicken tortilla soup is tomato-based and somewhat sweet, so kids really like it. Could there be a better way to use leftover cooked chicken than this chicken tortilla soup recipe? I think not.
- 2 Tbsp. canola oil
- 1 small onion, diced
- 1 small yellow, red or green bell pepper, diced
- 2 small poblano pepper, diced
- 3 cloves garlic, minced
- kosher salt and freshly-ground black pepper, to taste
- 1 28 oz. can crushed tomatoes
- 1 cup low-sodium chicken broth
- 1 4 oz. can chopped green chiles
- 2 cups shredded cooked chicken or rotisserie chicken
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- juice of two limes
- 2 Tbsp. fresh chopped cilantro
- Heat oil in a stock pot or dutch oven (compare prices). Add onions, peppers and garlic. Season with salt and pepper. Cook over medium heat, stirring occasionally, until vegetables soften, about 5 minutes.
- Add crushed tomatoes, chicken broth, green chiles, chicken, cumin and chili powder. Simmer over medium-low heat until soup thickens. Taste and season with salt and pepper, as needed (it's important to taste and season soup throughout the cooking process to make sure it isn't too salty or too bland). Add fresh lime juice and cilantro.
- Serve chicken tortilla soup immediately, or let cool and store in the freezer in an airtight container.
Makes 4-6 servings of chicken tortilla soup.