Mexican Chicken Tortilla Soup


This soup is rich and hearty and has all the flavors of chicken enchiladas. You can turn this soup into  a party  by making a platter filled with the garnishes  then let your guests  have fun garnishing their own bowls.

¼ cup olive oil

1 cup diced onions

½ cup diced green peppers

 1 Jalapeno pepper diced

¼ tsp cayenne pepper

1 tbsp chopped garlic

1 tbsp ground cumin

1 tsp dried cilantro

1 tsp salt

½ tsp black pepper

½ tsp dried oregano

6 pieces skin off / bone in chicken thighs

2 – 8 oz. cans tomato sauce

1 – 16 oz. can diced tomatoes

3 cups chicken broth

1 cup kernel corn

 

Garnishes

Shredded lettuce

Tortilla chips broken into pieces

Shredded cheddar cheese

 Avocado cubes tossed in lemon or lime juice

Fresh cilantro chopped

Lemon or lime wedges

Sour cream

 

Heat oil in a large pot add onions, peppers,  Jalapeno pepper, cayenne pepper,  garlic, cumin, dried cilantro,  salt, black pepper, and dried oregano. Cook until onions are translucent.  Add the chicken, tomato sauce, diced tomatoes and chicken stock to the pot. Bring to a boil and reduce heat to a simmer and allow to cook for 1 hour or until chicken is tender. Remove chicken from the pot and allow the chicken to cool. When chicken is cool enough to handle shred the chicken and add the meat back to the pot. Add corn to the pot and turn off the heat. Ladle into bowls and garnish

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About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

One Response to Mexican Chicken Tortilla Soup

  1. Pingback: Jamaican Hot Pot « From the Hobbit Hole Kitchen

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