Grilled Chicken Tortilla Soup
 

This is one of my daughter's favorites out of all the soups I make, so when I asked her this morning which soup I should make she immediately said "Chicken Tortilla". It can be made on the stove or in your crock pot. It makes a full pot so invite your friends over to enjoy this spicy soup with you. You will need the following ingredients:

1 lb. grilled chicken breasts shredded
2 cans diced tomatoes
8 cups chicken broth
2 carrots sliced
3 ribs celery sliced
1 red pepper diced
1 cup frozen sweet white corn
1 can black beans
3-4 jalapeno peppers
12 corn tortillas
1 onion diced
1 large bay leaf
2 tsp ground cumin
1/2 tsp coriander
1 tsp fresh minced garlic
1 tsp sea salt

for garnish on top: 1/4 cup fresh cilantro, 2 fresh limes, chopped tomatoes, sliced avocados, sour cream, shredded cheddar or monterey jack cheese, baked tortilla strips

In your crock pot or large stock pot combine the broth, tomatoes, carrots, celery, red pepper, onion, beans, corn, garlic, and spices.


Wearing protective gloves, remove the stems and seeds from the jalapeno peppers. Dice finely in your food processor. Add to the pot. Cut 10 corn tortillas into strips then turn knife going the other direction and cut again making little squares. Add to the pot. These will dissolve during the cooking process to flavor and thicken the soup.


Cover the pot and cook for 6 hours until the veggies are tender and the flavors have blended nicely. If cooking on your stovetop it will need to simmer for about 45 minutes.

While the soup is cooking, grill the chicken, then shred. I usually grill a bunch of chicken at once to use in various recipes throughout the week. Don't add the chicken to the pot just yet.


Just before the soup is done, remove the bay leaf, stick an immersion blender tinto the pot and blend well to completely puree the tortillas. Ok now you can add the chicken.
Cut two remaining tortillas into thin strips and place on a baking sheet. Spray the tops lightly with cooking spray and sprinkle with sea salt. Bake at 375 degrees. Watch closely as they can brown rather quickly. They should crisp up nicely in about 10 minutes.

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Shred cheese, slice avocados, chop tomatoes and cilantro, cut limes into wedges, and get out the sour cream. Whew! Now you are ready. Spoon into individual bowls, squeeze in some lime juice, top with cilantro, cheese, tomatoes, sliced avocados, a dollop of sour cream, and tortilla strips. Enjoy! Peggy

Looks great I'll have to try it. Ill have to replace the jalapeno with green chili tho due to the price of jalapeno's here...$8 a pound at the commissary. No I'm not kidding my jaw hit the floor!

YUM! I can't wait to try this.

$8 a lb for jalapenos is high, but they don't weigh much. and I bet you can get away with just 2. Most that would cost is probably $.50. I am always surprised when I weigh out my small peppers at little they cost me.. I printed this recipe out it looks sooo good!! It also passes the gluten and dairy free test... YUM!!!

That is shocking. I think my jalapenos were 99 cents per pound. You might try using 1 can of rotelle tomatoes instead of the jalapenos. I have done this before, just make sure to buy the mild or original kind and not the hot kind or it may be too hot for the soup. I did that once too. Man was it spicy! Peggy

Yum-0 --- as Rachel Ray would say....I can almost smell the Soup thank you so much..On my list for tomorrow..

Judy in Phx, AZ

Rachel,

So glad I live in arizona... I can purchase by the each... about 12 cents each...don't know what I would do with a pound of Jalapeno Chili Peppers...It must have to do with getting the peppers to Germany

Judy in Phx, AZ

Thanks this sounds great !!