I’d been thinking of making a tortilla soup for a long time when I saw it on Jen’s Journey, the blog I was assigned to this month for the Secret Recipe Club. Jennifer claimed it was the best soup she had ever eaten so I knew it was going to pretty good. I had to make one or two changes. It’s not possible to buy cans of Rotel tomatoes and chillies here, or at least not where I shop, and so I just used a tin of tomatoes and some fresh chillies instead. I hope that achieved a similar result. Even if it didn’t, it was very very tasty and a soup that I can easily make again.
Ingredients – serves 2-3
2 chicken breasts
1.5 tsp cumin
1 tsp chilli powder
4 cloves of garlic, crushed
A little salt
400g tin chopped tomatoes
2 chilli peppers, sliced
1 red bell pepper, diced
1 red onion, diced
Handful of coriander leaf (cilantro)
A little grated cheese (I used cheddar)
950ml chicken stock
2 tortillas (I used flour ones), cut into strips or triangles with a pair of scissors
How to Make Chicken Tortilla Soup
1. Mix the chilli powder, cumin, 1 clove of crushed garlic and a little salt together. Coat the chicken in a little oil and then sprinkle some of the spice mix onto the chicken. Rub it in.
2. Put the chicken breasts on a baking tray and cook in the oven for 20 minutes or until done. At the same time, bake the tortilla pieces for just a short time each so they go crispy. Shred the chicken using 2 forks.
3. Heat a little oil in a pan and add the onion, chilli pepper and bell pepper. Cook for a couple of minutes and then add the crushed garlic and rest of the spice mix that did not go on the chicken. Cook for another couple of minutes.
4. To the pan add the chicken, tinned tomatoes, tomato puree, stock and water. Simmer for 45 minutes.
5. At the end add some of the tortilla pieces/strips and the chopped coriander.
6. Serve topped with the grated cheese, chopped coriander and more of the tortilla pieces. You could also garnish with avocado or sour cream.