Chicken Tortilla Soup

Garnishes add a unique flavor to every bowl.

Total time:  1.5 hours on the stove or 4-8 hours in the crockpot.

2-3 chicken breasts
2 cans of chicken broth
2-3 tomatoes
2 poblanos
4-6 cloves of garlic
1 medium onion
1 shallot
juice from one lime or half a lemon
handful of chopped cilantro
1 bay leaf
2 tsp cumin
1 tsp salt
1 tsp pepper
1 tbsp oregano
2 or more tsp NM or CA red chili
1 or more tsp chipotle (for smoky flavor)

garnish with
lime wedges
sliced avocado
cilantro
green onions
cheese
sour cream

8 or more small corn tortillas
1/2 c vegetable oil
alternatively, you can use corn tortilla chips out of the bag

Boil chicken breasts in just enough water to cover them until just cooked. Let cool, but do not drain.

Puree tomato, poblanos, garlic, onion, shallot and juice.

Chop or shred chicken breasts. Combine chicken, leftover water, tomato mix, chicken broth and seasonings in a pot or crock-pot. Bring just to a boil and simmer for one hour.

To prepare your own tortilla strips, slice tortillas in vertical strips 1/4 or 1/2 inch wide. Brown lightly in hot oil, drain on paper towels or in a metal colander.

I used my crock-pot, and I cooked it on high from 2pm to 6pm… but I think I could have had the same results in a pot on the stove for an hour. I didn’t puree my vegetables, either. It was more like stew, so next time, I’m definitely pureeing. New Mexico or California chili powder doesn’t add a lot of heat, but it does add a lot of flavor. You can leave them out or substitute cayenne to make it hotter or normal chili powder to change the flavor. Or leave them all out… I’m sure it’ll still taste good. I squeezed in a lime wedge into my own bowl to get the exact taste I was looking for.

Some people add corn or black beans. I’m not a fan, as I like my soup to be just chicken and tortillas.