Over the last few months I come across a few really great looking chicken tortilla soups such as here and here . Given the cooler weather I though it would be the perfect time to try a hot and spicy soup. I liked the sound of using the salsa verde or green enchilada sauce in the soup. I was not able to find any tomatillos to make my own salsa verde so I went with a can. The soup turned out to be really tasty! I liked the sweetness of the corn in the otherwise spicy soup. The crunch of the tortillas was a nice contrast in texture. I garnished the soup with some sour cream and shredded cheese.
Chicken Tortilla Soup
- 1 tablespoon oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 4 jalapeno peppers (chopped)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 pound of chicken thighs (cut into bite sized pieces)
- 4 cups of chicken broth or chicken stock
- 1 28 ounce can diced tomatoes
- 1 10 ounce can salsa verde
- 1 teaspoon dried oregano
- 1 bay leaf
- salt and pepper to taste
- 1 cup corn kernels
- 3 tablespoons chopped cilantro
- 2 small tortillas (sliced and toasted, or tortilla chips)
- Heat the oil in a pan.
- Add the onions and saute until tender, about 3-5 minutes.
- Add the garlic and the jalapeno peppers and saute until fragrant for a minute.
- Add the chili and cumin powders and saute for a minute.
- Add the chicken, stock, tomatoes, salsa verde, oregano, bay leaf, salt and pepper.
- Simmer for about an hour. (You could serve as soon as the chicken is cooked if you are in a hurry.)
- Turn off the heat and stir in the corn and cilantro.
- Serve with your favorite garnishes such as sour cream, shredded cheese, avocado, etc.