Chicken Tortilla Soup

The BIG STORM is moving in, so it's the perfect weekend for tucking inside and enjoying warming soups! This one has been a favorite of our family's through rainstorms and snowstorms for years. I clipped the recipe from the newspaper decades ago, but have tweaked it over time. Periodically, I try out a new recipe, but I always come back to this one. It's a keeper. 

Chicken Tortilla Soup

2 T. olive oil
1-lb. boneless, skinless chicken breasts
3 medium onions, cut in half and thinly sliced
2 stalks of celery, trimmed and diced
2 medium cloves garlic, minced
6 cups chicken broth or stock
1 c. water
1 (28-oz.) can crushed tomatoes
1 (14 oz.) can diced tomatoes
1 (7 oz.) can mild, diced green chilies
2 (11 oz.) cans corn
2 t. ground cumin
2 t. chili powder
salt and pepper
tortilla chips, shredded cheese to garnish

Heat oil in a stock pot over medium heat. Add chicken breasts and cook through. Remove from pot.

Add onions and celery to hot pot; cook, stirring frequently until onions start to turn golden brown. Add garlic; cook 1 minute.

While vegetables are cooking, roughly shred cooked chicken.

When vegetables are finished, add chicken, chicken broth, water, both tomatoes, chilies, corn, cumin, and chili powder. Bring to a boil. Reduce temperature to simmer and simmer for 45 minutes. Season to taste with salt and pepper.

Garnish with tortilla chips and shredded cheese.

Serves 6-8.


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