- 4 cans chicken broth
- 2 cubes of chicken with tomato bouillon (found in Hispanic food section of grocery store, I used the brand Knorr)
- 1 medium onion, cut in half
- 1 stalk of celery
- 2 carrots
- 4 garlic cloves, crushed
Place these ingredients in large pot, bring to a boil, lower heat, cover and simmer for about 15 min. This step gives it that "has been simmering all day" yumminess. Remove/strain the vegetables and add the following to the broth:
- 4 boneless, skinless chicken thighs (or 2 boneless chicken breasts), cut into chunks
- 8 oz can tomato sauce
- 1 tsp cumin
- 2 tsp dried oregano
- Handful of cilantro leaves, rough chopped
- Jalapeno, cut in half and seeded (optional/or may add more if you want more "heat")
- If you are a tortilla soup purist, your ingredient list stops here. Otherwise, you can add your choice of vegetable(s):
- 1 cup frozen corn
- 1 zucchini, cubed
- 1/2-1 can hominy, drained
- Diced carrot
- 1/2-1 can black beans or pinto beans, drained
Simmer for 15-20 minutes or until chicken/vegetables are done.
I like a soup with a lot of broth so I added corn and zucchini to mine...the more vegetables you add, the thicker your soup will be.
Now, don't skip the toppings...these are what take the soup to the next level!
- Tortilla strips (I cut up some stale corn tortillas and quickly fried them in olive oil until crisp)
- Cheese (I prefer mine without but shredded Monterey Jack or Queso fresco are good options)
- Fresh lime wedges
Hope you enjoy!