It seems like my husband is always talking about some fabled “chicken tortilla soup” as if I’m supposed to know what he’s talking about. I don’t know what chicken tortilla soup is supposed to be like, but if this is wrong, I DON’T WANT TO BE RIGHT.
Also, don’t let the long ingredient list intimidate you. For the most part, it’s all really normal things. You have these things, and if you don’t, just go buy them. It’s worth it.
- 2-3 large chicken breasts
- 2 boxes of chicken stock (or like 4 cups of broth)
- 2 T cumin (if you’re not into cumin, maybe you should half it. Or leave it out. Don’t let me tell you what to do.)
- 1 can of Rotel
- 2-3 cloves of garlic
- 2 shredded carrots
- 2-3 diced celery stalks
- 1 diced medium onion
- 2 ears of corn, roasted and cut off the cob
- Salt and pepper
- Olive oil
- sour cream
- Preheat your oven to 425. Coat the chicken with olive oil and season liberally with salt and pepper. Roast the chicken for 45 minutes or until it’s totally done (use a thermometer; nobody needs you to be a daredevil here). Cut the chicken into bite sized pieces.
- Pull out your big soup pot and cook the onions and garlic in olive oil with salt on medium heat until the garlic is fragrant, then add the celery and pepper. Cook all that together until the celery and onions are translucent.
- Add the cumin and stir occasionally until your house smells good enough to impress your abuela (so like a few minutes).
- Add the chicken and the Rotel (juices too! Don’t waste the yum!) and a box (2 ish cups) of chicken stock. Bring that to a boil then turn it down to med-low for about 30 minutes, stirring occasionally.
- Add in the carrots and corn and as much more chicken stock as you want (more stock = soupier soup, less stock = stewier stew). Season with salt and pepper to taste.
- Bring all that to a boil, then turn it down and let it simmer, covered, for about an hour.
- While the soup is simmering, things get fun! Heat some oil in a pan and fry a few tortillas. Get them nice and crispy and delicious. Cut the fried up tortillas into bite sized pieces (I used a pizza cutter and made squares).
- When you’re ready to eat serve up the soup with cilantro, avocado, cheese, fried tortilla bits, and sour cream (if you’re into that).