susan's tortilla soup

Name: Susan's Tortilla Soup
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 medium chicken breasts; 8 can(s) chicken broth-lower sodium; 1 tablespoon(s) vegetable oil; 1 small onion-minced; 2 teaspoon(s) garlic-minced; 1/2 teaspoon(s) cumin; 2 teaspoon(s) chili powder; 1/4-1 teaspoon(s) cayenne pepper-optional to taste; 1 can(s) rotel-diced tomatoes with green chillies-heat level your choice; 1 medium zucchini squash-halved and sliced 1/4; 1 1/2 cup(s) corn-fresh frozen or canned; 1 can(s) fire roasted green chiles, chopped; 1 bunch(es) cilantro, fresh; - salt and pepper to taste; 10 ounce(s) tortilla chips; 2 small haas avocado-diced; 8 ounce(s) sour cream; 8 ounce(s) cheddar cheese, shredded; 1 jar(s) pickled jalapeno slices

(1 RATING)

52 Pinches 1 Photo

Susan Din

Houston, TX

Updated on Oct 15, 2012

I don't like thick, or really tomatoey tortilla soup, so this is my style. Brothy with chicken and veggies, heat level to taste and topped off with avocado, tortilla chips, cheese and sour cream - and don't forget some pickled jalapeno slices!

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 medium chicken breasts
8 cans chicken broth-lower sodium
1 tablespoon vegetable oil
1 small onion-minced
2 teaspoons garlic-minced
1/2 teaspoon cumin
2 teaspoons chili powder
1/4-1 teaspoon cayenne pepper-optional to taste
1 can rotel-diced tomatoes with green chillies-heat level your choice
1 medium zucchini squash-halved and sliced 1/4
1 1/2 cups corn-fresh frozen or canned
1 can fire roasted green chiles, chopped
1 bunch cilantro, fresh
- salt and pepper to taste
10 ounces tortilla chips
2 small haas avocado-diced
8 ounces sour cream
8 ounces cheddar cheese, shredded
1 jar pickled jalapeno slices

How To Make susan's tortilla soup

Step 1

CHICKEN: Bring 2-3 cans of broth to a boil in a medium pot, add the chicken (make sure it is covered with broth), turn heat to low and cook for 15 minutes, making sure the liquid doesn't bubble(simmer or boil) at all. After 15-20 minutes, cut into thickest part of chicken to ensure it is JUST cooked through. Reserve broth. I shred my chicken in my kitchenaid standmixer. Place whole drained but still hot chicken breasts into the work-bowl. Use the mixing paddle to shred the hot chicken in seconds. Set aside to use later.

Step 2

In a large pot, heat oil over medium high and saute onion for 2-3 minutes. Add garlic and continue to cook an additional 1-2 minutes. Add Cumin, Chili powder and cayenne if using. turn heat to medium and "bloom" the spices for 1-2 minutes over medium heat, stirring constantly.
Step 3

Add all the broth(don't forget the poaching liquid). Turn heat to high. Add the Rotel, corn, and zucchini, chopped green chiles and 1/4 c. minced cilantro stems. Bring to a boil, reduce heat to medium-high and simmer gently for 30 minutes. Season with salt and pepper if desired. Turn off heat and add shredded chicken.
Step 4

TO SERVE: Ladle soup into bowls and roughly break some tortilla chips into soup. Sprinkle shredded cheese over the chips. Garnish with chopped cilantro leaves, avocado chunks, a dollop of sour cream and pickled jalapeno slices if using.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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