Ingredients for Vince's Chicken Tortilla Soup
- Whole Chicken
- 2 tablespoons olive oil
- Onion
- 2 stalks diced celery
- 1 medium diced carrot
- salt and pepper to taste
- Crushed Tomatoes
- Garlic Cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground coriander
- Fresh Jalapeno
- Corn Tortilla Strips
- Cheese
- Cilantro
- Sour Cream
- Avocado
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How to Make Vince's Chicken Tortilla Soup
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Sear 1.5 lbs boneless, skinless chicken breasts, 1-2 minutes per side, until lightly browned. Season with salt and pepper to taste.
- Add 1 medium diced onion, 2 stalks diced celery, and 1 medium diced carrot to the pot.
- Pour in 8 cups of water. Bring to a boil, then reduce heat to low, skim off any foam, and simmer for 1 hour, partially covered.
- While chicken simmers, prepare the tomato mixture: In a medium saucepan, combine 28 oz canned crushed tomatoes, 4 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon ground coriander, and 1-2 jalapeños, minced (adjust to your spice preference).
- Simmer the tomato mixture for 20 minutes, covered, until slightly thickened.
- Remove the chicken from the pot and set aside to cool. Remove the vegetables from the chicken broth and add them to the tomato mixture.
- Carefully puree the vegetable and tomato mixture using an immersion blender or a regular blender in batches. (Allow to cool slightly before blending if using a regular blender).
- Return the pureed mixture to the chicken broth. Season with salt and pepper to taste.
- Simmer the soup for another hour, covered, stirring occasionally.
- Shred the cooled chicken and add it to the soup during the last 15 minutes of simmering.
- Serve hot in bowls, topped with your favorite condiments (suggestions: avocado, shredded cheese, sour cream, tortilla chips, cilantro).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
40g
Carbs
2g
