Chicken Tortilla Soup
A flavor packed soup with all the robust flavors of Mexico.
Ingredients
- 46 oz chicken broth
- 15 oz tomato sauce
- 15 oz diced tomatoes
- 3 cups shredded cooked chicken
- 2 Anaheim chilies, diced
- 1 Jalapeño, diced
- 1 tbsp olive oil
- ½ onion, diced
- 3 large tomatoes, diced
- 2 cloves garlic, minced
- 2 tbsp cilantro, chopped
- 1 tbsp chili powder
- ½ tsp Chipotle pepper
- 1 tsp garlic powder
- 2 tsp cumin
- 2 tsp pepper
- 1 tsp salt
- 2 tsp tobasco sauce
Garnish
- cheddar cheese
- diced avocado
- chopped cilantro
- lime wedges
- crushed tortilla chips
Instructions
- Heat olive oil over medium heat in a large heavy bottomed dutch oven pot. Add diced onion and sweat the onion until softened.
- Add chili powder, Chipotle powder, salt, pepper, cumin, and garlic powder.
- Stir to coat onions with spices. Cooking the spices before adding any liquids "blooms" the spices enhancing their flavor.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add remaining ingredients to the pot.
- Bring soup to a boil.
- Reduce heat and simmer over low heat for 4-5 hours. Stir occasionally.
- Serve topped with cheddar cheese, diced avocado, cilantro, crushed tortilla chips and a squeeze of fresh lime juice.