A chicken tortilla soup that uses ground up corn tortillas as a thickening agent leaving you with a slightly velvety soup full of a range of flavors typically associated with tex-mex cuisine: lime juice, jalapeño, tomatoes, garlic, and chili powder. Be sure to use corn tortillas if you are looking to make a gluten free soup.
Ingredients:
- 1 tbsp Olive Oil
- 1 quartered Onion
- 3 Cloves of Garlic
- 1 Jalapeño Pepper (seeds removed
- 12 oz of diced tomatoes (fresh or canned)
- 2 chicken breasts
- 1 tsp Cumin Seeds
- 1 tsp ground Cumin Seeds
- 1 tsp Chili Powder
- Fresh ground Black Pepper
- 1/2 tsp Salt
- 8 cups of Water
- 5 Corn Tortillas + 4 Corn Tortillas
- Juice from 1 Lime
- chopped Cilantro and diced Avocado for garnishing
Directions:
- Heat up the olive oil in a large stock pot.
- Sauté the onions, garlic, and jalapeño in the olive oil.
- Add the tomatoes, chicken, spices, and seasoning.
- Pour in the water. Make sure that it covers the tops of all the ingredients.
- Bring the pot to a low boil, and continue to cook the soup for about 30 minutes or until the chicken is fully cooked through.
- Ladle about 1 cup of the soup broth into a small bowl containing 5 of the corn tortillas.
- Set the tortillas aside to soak of about 5 minutes.
- Meanwhile, remove the chicken from the soup, and dice it up.
- Set the chicken aside.
- Place the soaked tortillas in the blender, and blend until smooth.
- Add the rest of the soup into the blender – including all of the vegetables.
- Blend until smooth.
- Pour the soup back into the stock pot, and continue to cook the soup for another 30 or so minutes. The blended tortillas should thicken the soup slightly.
- Add the lime juice.
- 10 minutes before serving, return the chicken to the broth to reheat.
- Slice the remaining 4 corn tortillas, and toast them up for garnishing the soup.
- Serve and garnish your soup with the toasted tortilla slices, cilantro, and avocado.