Fall Chicken Tortilla Soup
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Description:
Embrace the comforting essence of fall with this delightful Chicken Tortilla Soup, a beloved classic featured in the Houston Junior League’s cookbook, Stop and Smell the Rosemary. This soul-warming soup is a fusion of flavors that captures the heart of Mexican cuisine. With its tantalizing blend of spices, tender chicken, and crispy tortilla accents, it’s sure to become a favorite in your household. Perfect for a cozy evening or a gathering with friends and family, this recipe embodies the essence of satisfying comfort food. 🌟🍲
Ingredients:
- 6 tablespoons canola oil
- 8 corn tortillas, cut into strips
- 6 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped
- 1 large onion, finely diced
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 bay leaves
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup Monterey Jack cheese, shredded
- 1 avocado, sliced
- 1/2 cup sour cream
- Additional corn tortillas, fried for garnish (optional)
Instructions:
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Heat the Oil: Begin by placing a Dutch oven over medium heat and pouring in the canola oil. Allow it to heat until shimmering.
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Cook the Aromatics: Add the tortilla strips to the hot oil and sauté for 2-3 minutes, stirring occasionally. Add the minced garlic, chopped cilantro, and diced onion to the pot. Continue cooking, stirring frequently, until the onion becomes translucent and the mixture is fragrant.
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Add the Tomatoes: Pour in the diced tomatoes, including their juice. Stir to combine and bring the mixture to a rolling boil.
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Incorporate the Spices: Sprinkle in the ground cumin, chili powder, and bay leaves. Stir well to distribute the spices evenly throughout the soup.
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Simmer the Soup: Gradually add the chicken stock to the pot, stirring to incorporate. Allow the soup to return to a boil, then reduce the heat to a gentle simmer.
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Season and Cook: Add the salt and cayenne pepper, adjusting the seasoning to suit your taste. Let the soup simmer for an additional 30 minutes, allowing the flavors to meld together beautifully.
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Add the Chicken: Remove the bay leaves from the soup. Stir in the shredded chicken, ensuring it is well distributed throughout the soup. Let it heat through for a few minutes.
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Garnish and Serve: Ladle the soup into bowls and garnish with shredded Monterey Jack cheese, sliced avocado, a dollop of sour cream, and, if desired, crispy fried tortilla strips for added crunch.
Notes:
- For a spicier kick, increase the amount of cayenne pepper or add a pinch of hot sauce.
- To make the soup even more substantial, consider adding a cup of cooked corn or beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove.
Enjoy this hearty and flavorful Chicken Tortilla Soup as a comforting meal that’s sure to delight everyone around your table! 🌮💛🍲
