Feel like a spicy snack?
My chicken tortilla soup recipe will do the trick! Especially if you like your chicken soups with a little zing on the side. The recipe is nice and simple - just like all my soup recipes! And you don’t have to worry - I don’t go overboard on the spices. Everything is just a light touch.
And because it is a light touch, you can use this dish as a appetizer for your dinners as well.
I’m sure you’ll think of lots of other way to serve this. And for the more advanced chefs out there (yes Chef - even you) you can get inventive and add touches of your favorite spices as well…
So let’s get started!
2 chicken breast
2 pieces of tortilla
3 pieces of garlic
1 small onion
1 red pepper
1 tablespoon olive oil
6 cups of chicken broth
Salt and pepper to taste
3 tablespoons of chopped coriander
1 tablespoon of chopped parsley
Preheat oven to 180°C.
Break the tortillas into small pieces. Sprinkle them on baking sheet and heat for 6-8 minutes. Remove from oven and then set aside.
Crush the garlic or chop into very small pieces.
Peel, wash and dry the onion. Dice into small pieces. Wash and dry the red pepper and chop into small pieces as well.
Rinse off the tomatoes. Peel the skins. Dice the tomatoes into small pieces, removing all the seeds.
Wash the chicken breasts and dry with paper towels. Slice them into thin pieces.
Preheat the olive oil in a medium sized cooking pot over low to medium heat. Add the diced onion, garlic and pepper. Saute gently for about 5-6 minutes.
After that time, add the chicken broth. Then one by one add: the chicken breast pieces; and the diced tomatoes. Season with a dash of salt and pepper just to taste. Cook everything about 5-7 min, until the chicken is cooked thoroughly.
Add the coriander.
Now if you’re feeling creative, you can season to taste with spices of your choice (optional).
To make this chicken tortilla soup recipe really complete and satisfying, add a small green garden salad and some toasted bread to the menu!
To serve, pour the soup into bowls and sprinkle with the tortilla strips and the chopped parsley.