I have had a lot of chicken tortilla soup made by a lot of different people. And, because it is one of my favorite soups, I have liked them all. However, I have just made this recipe tonight for dinner, which I got off of the Sisters Cafe blog, and let me tell you, it is now my favorite! It was so easy to make as well and it was utterly delicious! Chris LOVED it and he is a tough critic when it comes to soup. And, bonus, it is quite healthy! Nevermind the huge dollop of sour cream I added, but besides that, it is really good for you. Okay, so now that it is fall, go ahead and make this.
1 Tb olive oil
1 large onion chopped
1 can diced green chilies
1 lb chicken-cooked and shredded
¼ tsp cayenne pepper (opt. but I added it)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans ( I used Great Northern Beans)
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup (I added juice from a whole lime and it was great)
salt and pepper to taste
In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*I have been using the frozen chicken tenders from Costco--I just put them on a plate in the microwave frozen at 50 % power for 15 minutes--they are super tender and moist and shred up beautifully!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.
Bring to a boil, reduce heat and simmer 5 minutes or longer (I simmered mine for 20 minutes) to bring out flavors. Ladle into bowls & garnish.
10 yellow corn tortillas-sliced and baked*
1 large avocado
*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.
Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl. SOOOO GOOD!!