Chicken Tortilla Soup

Ah, enough of the cookies. But not to worry, there are more holiday recipes coming up. This soup is one of the dishes that got us through this busy season. I made a double batch of it at the beginning of the month, and froze it in batches. We pulled it out on the nights we didn't have time to cook. It freezes and reheats fantastically. And it is hearty enough to keep us full on those nights we have three shows of Candlelight to get through.



Chicken Tortilla Soup
adapted from An Opera Singer in the Kitchen


2 Tbs vegetable oil
1 carrot, diced
1/2 white onion, diced
3 garlic cloves, minced
1/2 poblano pepper, seeded and diced
1/2 tsp black pepper
2 tsp taco seasoning
1 tsp chili powder
1 tsp cumin
4 cups chicken broth
1-16 oz petite diced tomatoes
1-16 oz tomato sauce
2 bone-in, skinless chicken breasts
1- 15 oz can kernel corn
6 corn tortillas, cut into pieces

Chopped avocado
Shredded monterey jack cheese
Crispy tortilla strips


In a stock pot or large dutch oven, heat vegetable oil over medium-high heat. Add carrots and white onion, saute until onions are softened, about 6 minutes. Add garlic, poblano pepper, black pepper, taco seasoning, chili powder, and cumin. Stir to combine and saute another 2 minutes. Add chicken broth, diced tomatoes, and tomato sauce. Turn heat up to high and bring to a boil. Carefully slide chicken breast in, meat side down, making sure it is completely submerged. Turn heat down to low, cover, and simmer for 25 minutes, or until the chicken is cooked through.

Remove chicken from the pot and set on a cutting board. Add corn and tortillas to the soup, and stir to combine. Cover and simmer for another 10 minutes. The tortillas will break down and thicken the soup. Meanwhile, remove chicken from the bone and shred. Discard bones. Return chicken to the soup. Adjust seasoning if necessary. Serve with cilantro and tortilla strips.