Chicken Tortilla soup is a popular Texan/Mexican staple soul food. Everyone has their own favourite version of this satisfying, comforting nourishment passed on through generations. Others happen to be passed a bowl of this soul food and are blessed to be given the recipe. Some add jalapeno peppers, others prefer a tomato base, and others prefer to add black beans. Using plenty of vegetables add to the healthy earthiness of what is literally a meal in bowl.
Here’s a fabulous version to serve four. Allow an hour for preparation and cooking time.
3 boneless, skinless chicken breasts
1 onion, peeled and chopped
2 cans sweetcorn (drained)
1 cup diced celery
2 cups diced carrots
1 clove garlic crushed
1 teaspoon ground cumin
2 teaspoons paprika
2.5 pints (or 3 large cans) chicken broth
Salt and pepper to taste
1 small red chilli diced small
Juice of one lime or lemon
1-2 cups of salsa depending upon taste
1 tsp. oil
1 cup tortilla chips
½ cup grated cheese e.g. Monterey Jack
Small pot Sour cream
Boil the chicken pieces in a pan of water for 20 minutes, then remove from the pan and shred. In the meantime gently fry the onions in the oil and when translucent, add the chopped garlic, chilli, cumin and paprika. Stir gently, mixing with the onions. Add half a pint of chicken broth (or one can) and stir. Empty contents into a large pan. Add the shredded chicken and the remaining chicken broth, lime or lemon juice, corn, carrots, celery and salsa and bring back to the boil. Reduce the heat, season to taste, and keep on a low simmer for 40-45 minutes. Serve in open bowls, topping each with diced avocado, tortilla chips and cheese. Garnish with sour cream and a sprinkle of fresh parsley.
Instead of using bought tortilla chips, try making your own.
Spray a baking tray with fry light, cut three tortillas into thin strips and scatter on the baking tray. Spray them with fry light and liberally scatter sea salt over the strips and bake for 3-4 minutes until golden brown.
For a low fat version, omit the oil and add all the main ingredients to the broth and cook for 20 minutes. Remove the chicken pieces; shred and then re add the chicken to the soup. Use ½ cup half fat cheese, and ½ cup tortillas and garnish with parsley, omitting the sour cream and avocado.