Chicken Tortilla Soup is one of our family favorites! Soup is not hard to make and tastes so much better than soup in a can. You also get to control the ingredients. Salt content is very high in canned soups, making your own allows you to control this.
My Chicken Tortilla soup recipe is a little different than what I have eaten at restaurants. I add hominy in my soup. Hominy is corn. Corn is full of starch and that helps fill up those hungry bellies. I also use soft corn tortillas to thicken my soup. I just throw them in the stock and they breakdown. It was kind of scary the first time I tried it but wow, the masa flavor it produces in your stock is amazing.
I use carrots in this recipe. You can experiment with other vegetables. Zucchini or spinach would be tasty additions.
Also, this soup needs the condiments! Diced tomatoes, diced avocado, sliced green onions, lime wedges, and chopped cilantro are a must. As well as the crunchy corn tortilla strips. By adding these condiments it’s like having your soup and salad in one bowl.
Chicken Tortilla soup
4 quarts chicken stock (you can use chicken base also)
meat of 1 chicken or 4 chicken breasts
1 cup colored peppers diced (not green peppers)
1 large onion diced
2 T chili powder
1 T minced garlic
3 12 oz cans hominy
2 cups carrots
1/2 cup tomato sauce
6 – 10 corn tortillas (plus 20 more for the tortilla strips)
1/2 bunch of chopped cilantro (and stems tied)
salt & pepper to taste
2 diced tomatoes (or more)
4 green onions
3 limes wedged
2 diced avocados (or more)
1/2 bunch chopped cilantro
baked tortilla strips or 1 bag tortilla chips
Saute onion and peppers until soft. Add stock, chili powder, garlic, carrots, hominy, tomato sauce, 1/2 bunch of cilantro and 6 torn up corn tortillas. Also, add the cut tied stems to your soup. Bring to boil, then let simmer on medium to medium low for atleast 1 1/2 hours. The longer this simmers the better the soup. One ready to eat add the chicken. Serve with condiments
While the soup is simmering you can cut the remaining tortillas into strips and bake them at 400 tossing often. They take awhile to crisp up and then they burn quickly. So set the timer for 10 minutes the first time and 5 minutes thereafter.