Mexican Tortilla Soup
Tortilla soup can be made several ways. My easy recipe for Mexican Tortilla Soup is fantastic made with leftover rotisserie chicken or even Thanksgiving turkey. Top this with cubed avocado, fresh cilantro, tortilla chips and cotija cheese for an added touch.
- 2 cups diced cooked chicken
- 2 tablespoons butter
- 2 celery stalks, sliced
- 2 carrots, sliced
- Half an onion, chopped
- Small bunch of cilantro leaves, roughly chopped
- 2 cloves garlic, minced
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon ground chili powder
- 15 ounce can tomato sauce
- 2 quarts chicken stock or broth
- 1 avocado, sliced into lengthwise strips
- ½ cup shredded cheddar cheese or crumbled Mexican cotija cheese
- 2 corn tortillas, cut into strips and fried (You can cheat with crumbled tortilla chips)
- Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes.
- Add garlic and cilantro. Stir another minute.
- Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices.
- Add tomato sauce. Let thicken for a couple minutes, then add the broth or stock. Bring back to a rapid boil, then set heat to low and simmer uncovered for about 30 minutes.
- While the soup is simmering, fry tortilla strips at 375 degrees for about 1-2 minutes. Drain and set aside. Shred the cheese and slice the avocado.
- After 30 minutes, check the soup. Add up to 1 teaspoon of salt, to your taste.
- Garnish with tortilla strips, shredded cotija cheese and avocado wedges.
Recipe by Jason Hill / CookingSessions.com
Copyright 2014 CookingSessions.com