Like any new writer for any website, I want to make a good impression, so I’m starting out with one of my absolute favorites, the recipe that my husband claims is a major reason he married me: Homemade chicken tortilla soup (acquisition of spouse not guaranteed). Born of an addiction to Mexican food developed in the few years I lived in California, this recipe is the result of combining my favorite elements of various tortilla soup recipes I found on the internet.
Chicken tortilla soup has a lot to recommend it. It’s healthy, it’s delicious, it’s easy to make but looks so lovely that dinner guests will think you spent hours getting it to look just right.
When you try out this recipe, remember that you can adjust it to suit your tastes. Not a fan of onions? Leave them out. Want to turn the heat up or down? Add extra jalapeno peppers or leave them out entirely. However you like it is the right way to make it!
Chicken Tortilla Soup
1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, diced
1 large can of diced tomatoes, not drained
1 large can of tomato sauce
6-8 cups chicken broth (depending on the size of your saucepan)
3 chicken breasts
½ tablespoon black pepper
½ tablespoon cayenne pepper
½ tablespoon chili powder
½ tablespoon cumin powder
½ tablespoon garlic powder
Grated cheddar cheese
Crumbled tortilla chips
Sautée the onions and peppers in a large saucepan until the onions are clear.
Add the tomato sauce, the diced tomatoes with their juice, the chicken broth and the spices. Bring to a boil.
Place the chicken breasts in the soup and cook them for 10-15 minutes, then pull them out and use two forks to shred them. Return the shredded chicken to the soup.
Reduce heat to low and simmer for an hour.
Garnish with shredded cheese, sour cream and crumbled tortilla chips.