I have decided there are 3 reasons why people love food blogs.
1. Food Porn
3. You get to read about someone’s secrets…which feeds into our same obsession with celebrities.
And a long time ago, when I first started out, I did not fit all three of those things and I provided y’all with some craptastic photos. And because of that, not many of you ever made one of my favorite soups! There have been many soups over the last two years, but this is the only soup recipe that Jorge has requested over, and over, and over! So I figured I needed to bring it out again and give it the proper justice it deserves.
If I haven’t raved enough, let me just say that this is one of those soups that is easy to put together and thankfully does not have to sit on the stove all day. It is a great soup to make ahead and can keep well in a crockpot if you need it too for a pot luck. So before the cold weather is gone and it’s too hot for soup, try my favorite Chicken Tortilla Soup!
Recipe note: Tortilla Strips can be bought at the store next to the croutons. Or you can click the link to the original recipe and make your own if you wish.
2 tablespoons olive oil
2 medium yellow onions, diced
1 large shallot, mince
3 garlic cloves, pressed with garlic press
4 roma tomatoes, chopped
48 oz (6 cups) chicken stock
2 cups shredded cooked chicken
3/4 cup fresh cilantro, chopped
Salt and ground black pepper, to taste
fried tortilla strips
1 avocado, diced
1 cup shredded mozzarella
1 lime, cut into slices for serving
In a large dutch oven (or stock pot) heat 2 tablespoons of the olive oil over medium heat. Once heated, add the onion, shallot, garlic, and tomatoes. Cook, occasionally stirring, until the vegetables have cooked down to a pulp, about 20 minutes.
Next, add the chicken stock, cilantro, shredded chicken, salt and pepper and simmer for 20-25 minutes (so flavors can develop).
Lastly, ladle soup into 4 bowls and top each bowl with mozzarella, avocado, and fried tortilla strips. Serve with a lime wedge.