I’m borderline obsessive over Mexican food and during the cooler months I’m full-on obsessive over soup. So, when the two are combined, I’m in heaven.

I recently found this delicious recipe for Chicken Tortilla Soup and feel compelled to share with the rest of the class as it’s become my new favorite. It most assuredly will not disappoint.

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I’m also an avocado freak pairing the soup with simple avocado and cheese quesadillas.

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomatoes
(original recipe is from Foodnetwork)

1 lb. chicken tenders (I used 2 bone-in chicken breasts)
3 c. gluten-free, low sodium chicken broth
1 bay leaf (I used dried)
4 slices of bacon
1 onion, finely chopped
4 cloves minced garlic
2 chipotles in adobo, chopped, then 2 tbs. of the sauce
1 28 oz. can crushed fire roasted tomatoes
salt & pepper to taste
lightly crushed corn tortilla chips
shredded mozzarella and sharp cheddar
chopped cilantro (optional, for garnish)
avocado (optional)
flour or corn tortillas (optional, for quesadilla)
if it’s too hot, you can cool it off with a little sour cream

***

Poach chicken in chicken broth with bay leaf.

While the chicken poaches, cook bacon in a soup pot over medium-high heat until crisp.
Remove bacon.

Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.

Remove chicken from stock, dice and then add to soup.

Pass stock through a strainer then add to the soup.

Serve topped with shredded cheese and crushed tortilla chips.
Or substitute the tortilla chips, as I did, with a crisp avocado and cheese quesadilla.

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Enjoy!

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