Rainy Day {Chicken Tortilla Soup}

{Chicken Tortilla Soup}

2 baked chicken breasts, shredded or chopped (skin-on adds flavor)

1 quart organic free range chicken broth

1 can tomato sauce

1 can diced tomatoes

1 can tomato paste

1 can sweet corn

1 bunch cilantro

1 clove garlic, chopped

1/3 purple onion, chopped

5-6 corn tortillas

3-4 cups water

Spices to taste:

garlic salt, crushed red chili flakes, cayenne pepper, ground comino (cumin)

1 whole dried chipotle pepper

Garnish:

cheese, chips, cilantro, etc.

In a large and tall pot, saute the onions and garlic.  Add the diced tomatoes, tomato sauce, half of the cilantro, and half of the box of chicken stock.  You can omit this next step, but I am not a fan of chunky tomatoes in this soup, so I use an immersion mixer to blend everything up in the pot.

Add the remaining chicken stock, corn, chicken, water, and spices (to taste).  Toss in the whole chipotle pepper, remove before serving.  I never measure my spices, but go easy on the cayenne pepper and add at least two teaspoons of ground comino.  Tear the corn tortillas into bite sized pieces and add to the soup.  Add remaining cilantro, reserving some for garnish.  Cook on medium heat until heated throughout and let simmer until ready to serve.  Taste the soup as you go, and add spices as desired.  Garnish with chips, cheese, and cilantro.

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3 thoughts on “Rainy Day {Chicken Tortilla Soup}

    • Just tell him it is chicken taco soup! How it is different? On the 2nd day we had it, I made Miller a grilled cheese to go with. Perhaps you can entice Brent with cheese!!!

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