The days here in North Carolina have finally started to cool down (thank god), leaving me with a craving for hot soup and a little bit of the taste of home. For days now I've been wanting to make tortilla soup, so after scrounging Pinterest for the best recipes, I came up with this. It's a mix up of the best aspects of each recipe.
Ready in about 1 hour
-2 boneless skinless chicken breasts
-3-4 Tbs oil separated (I used coconut)
-3 Tbs taco seasoning (I make my own. I'll post that recipe too)
-1 medium white onion chopped
-6-7 cloves garlic minced
-1-2 Tbs adobo sauce
-1 (14.5 oz) can cut tomatoes with green chiles
-32oz chicken broth
-1/3 cup cilantro
-avocados/cilantro/limes/queso fresco for garnish
Preheat the oven to 375° Fahrenheit. Top your chicken breast with half of the oil and sprinkle with taco seasoning. Cook for 30-45 minutes or until juices run clear.
Meanwhile, heat the rest of the oil in a stock pot and add the onions. Cook for 5-6 minutes or until translucent. Add the garlic and cook until fragrant, about 1-2 minutes. Add the adobo sauce and tomatoes. Cook for a few minutes before adding chicken broth, cilantro, lime, and about a cup and a half of water (I just fill the tomato can and pour it in). Let simmer until your chicken is done.
While that's working pan fry your tortillas until they are crispy (or if you are lazy use tortilla strips, but they won't be as good).
When the chicken is cooked, shred it and add it to the soup (I do this while they are still hot using 2 forks so I don't burn my piggies). Now taste your soup. Does it need salt? Add some. But don't go all crazy (especially if you are using tortilla strips, those suckers are salty). Not spicy enough? Throw in some more taco seasoning. Needs more zing? Add some more lime juice.
Serve hot garnished with half an avocado cut into cubes, cilantro, crumbled queso fresco, and lime juice. Sit back and devour that tasty deliciousness.
****UPDATE: *Forehead Slap* Why didn't you all tell me I forgot to post the taco seasoning recipe?
-1 Tbs chile powder
-2 tsp onion powder
-1 tsp each:
-1/2 tsp salt
Mix it all up in a bag (I label my bag with the ingredients so I can reuse it next time). Double it! Triple it! If you're feeling really crazy quadruple that mess. It keeps almost indefinitely.