TORTILLA SOUP

 

  • Cooking Time: 60
  • Servings: 4-6
  • Preparation Time: 15-20

Ingredients

  • I like my soup a little thicker (more like stew) so if you want thinner soup, use more chicken broth
  • 2 Lg cans of Tomato paste
  • 1 Lg box of Chicken Broth
  • 1 Med Onion
  • 2 Red Bell Peppers
  • 2 cans of Corn
  • 3-4 Cloves of Garlic
  • 1 can of Black Beans
  • 8 Chicken Thighs
  • 3-4 Med Avocados
  • Pepperjack Cheese
  • Oil
  • Salt and Pepper
  • Chili Powder
  • Paprika
  • Red Pepper Flakes
  • Tortilla Chips

Directions

  • Precooking Prep
  • Dice onion and peppers into 1/4 in pieces
  • Mince garlic
  • De-bone the chicken thighs and dice into 1 in cubes
  • (I leave some meat on the bones and throw them into the soup to cook as well)
  • De-pit and dice avocados into 1 in cubes
  • Grate pepperjack cheese (1-2 cups)
  • Cooking
  • On medium, heat oil in large pot
  • Sweat onions and garlic for a few minutes
  • Season with salt, pepper
  • Add chicken and just brown outsides (~2 minutes)
  • Season with chili powder and paprika
  • Add diced peppers and let cook for another 2 minutes or so
  • Add tomato paste, chicken broth, thigh bones and bring everything to a boil
  • Season with salt and pepper
  • Add corn and beans
  • Add red pepper flakes to desired heat and additional seasoning to taste
  • Simmer until meat falls off the thigh bones
  • Turn off heat, add diced avocados and let residual heat warm the avocados for a few minutes
  • Serve in bowls and top with pepperjack cheese
  • Eat with tortilla chips on the side or throw them into the soup

Notes

I wanted to make soup so I looked at the ingredients of a can of tortilla soup and bought them so I could make it from scratch. I basically do it by ear so its always a little different each time.

Categories: Misc. Soup/Stew  Soup  Stew 

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