Vince’s Chicken Tortilla Soup 🍲
Description: Dive into the rich flavors of the Southwestern U.S. with Vince’s Chicken Tortilla Soup, a hearty Tex Mex delight that’s perfect for any weeknight meal or gathering. With a blend of Mexican spices and fresh ingredients, this soup is sure to become a family favorite. Get ready to savor every spoonful of this delicious creation!
Ingredients:
- 1 whole chicken
- 2 tablespoons olive oil
- 1 onion, diced
- 3 celery stalks, diced
- 3 carrots, diced
- 1 can crushed tomatoes
- 3 garlic cloves
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1-2 jalapenos, diced (adjust according to spice preference)
- 1-2 corn tortilla strips (optional, for garnish)
- Grated cheese, for topping
- Fresh cilantro, chopped, for garnish
- Sour cream, for topping
- Avocado slices, for topping
- Salt and pepper, to taste
Nutritional Information (per serving):
- Calories: 430.6
- Fat: 30.3g
- Saturated Fat: 8.1g
- Cholesterol: 121.9mg
- Sodium: 209.2mg
- Carbohydrates: 8.8g
- Fiber: 2.4g
- Sugar: 2.3g
- Protein: 30.2g
Cooking Time: 1 hour 30 minutes
Preparation Time: 1 hour
Total Time: 2 hours 30 minutes
Instructions:
| Step | Description |
|---|---|
| 1 | In a large pot (5+ quart), heat olive oil over medium heat. Lightly sear chicken pieces with the skin on for 1-2 minutes on each side until golden brown. Season with salt and pepper to taste. |
| 2 | Add diced onion, celery, and carrots to the pot with the seared chicken. Cover with water and bring to a boil. |
| 3 | After the first 5 minutes of boiling, skim off any foam and excess oil from the surface. Cover the pot and reduce the heat to simmer. Let it simmer for 1 hour. |
| 4 | In a separate medium saucepan, combine crushed tomatoes, minced garlic, ground cumin, dried oregano, dried thyme, and diced jalapenos. Cover and simmer over low heat for 20 minutes. |
| 5 | Remove the tomato mixture from heat and allow it to cool while the chicken continues to cook. |
| 6 | Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Discard the celery, onion, and carrots from the chicken stock. Add these vegetables to the cooled tomato mixture. |
| 7 | Using a blender or food processor, puree the vegetable mixture until smooth. |
| 8 | Return the pureed mixture to the pot with the chicken stock. Season with salt and pepper to taste. |
| 9 | Simmer the soup, covered, for an additional 1 hour, stirring occasionally. |
| 10 | While the soup simmers, shred the cooked chicken into bite-sized pieces. |
| 11 | To serve, place a generous portion of shredded chicken at the bottom of each soup bowl. Ladle the hot soup over the chicken. |
| 12 | Top each bowl with desired condiments such as corn tortilla strips, grated cheese, chopped cilantro, sour cream, and avocado slices. Enjoy your Vince’s Chicken Tortilla Soup piping hot! |
Note: Feel free to adjust the seasoning and spice level according to your preferences. Serve with warm tortillas or crusty bread for a complete meal. This soup also freezes well for future enjoyment!
