Hello all. And HAPPY NEW YEAR! I’ve come out of blogger retirement to bring to you one of my FAVORITE soup recipes. I figured since I was making it (and it’s the bomb.com) why not share it? I love it when people share good recipes with me. Foolproof ones. Ones that are going to be delicious every.single.time you make them. After all, it is January and most of us are freezing are beejeezus off. A good soup is just what everyone is craving to keep their belly’s nice and warm. I don’t know about you, but I could eat soup every day. Not canned soup. Yuck. They are either filled with sodium or taste like crap. Make a good homemade soup and than either eat it all week or freeze some! Soup holds up really well when frozen. Today I’m sharing my tortilla soup recipe. I feel like it’s really hard to find good tortilla soup at a restaurant. It’s either too chunky or has way too much cumin. I loathe cumin. This will be your new go-to tortilla soup recipe. I PROMISE. It will be the best you have. And I don’t lie. It’s healthy too.
Okay, let’s get started shall we?
2 tablespoons olive oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 Bag of frozen corn
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese
Tortilla Strips or Crushed Chips
In a large saucepan heat the olive. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth and tomatoes in and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 30 to 40 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Blend with an immersion blender until smooth. Add lime juice and salt to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with strips, avocado slices, cheese and sour cream.