I love chicken tortilla soup. The combination of flavors and textures is a party in my mouth.
When I lived in California there was an awesome restaurant called Acapulco. We enjoyed dining there and often times I would order their chicken tortilla soup as my entree. I loved that it was full of veggies – zucchini and carrots, and topped with homemade tortilla strips. Heaven in a bowl.
So when I made up a pot of this soup for dinner I threw in some extra veggies. Delish! And nutritious to boot!
The homemade tortilla strips are a cinch. Take a corn tortilla, brush it with olive oil, and sprinkle with salt. Bake at 350 for about 10 minutes and you’re done!
If you are like me, you like Thanksgiving leftovers…but you don’t like eating turkey sandwiches for a week. The last few years I have whipped up this soup and it has always been gobbled (pun intended) up! I adapted this recipe from a chicken taco soup recipe that a friend from San Diego created. So don’t feel like you have to stick to chicken with this soup!
Top with tortilla strips, cheese, sour cream, avocado and cilantro.
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 TBSP olive oil
- 1 14 oz can tomato sauce
- 1 14oz can diced tomatoes
- 1 can corn
- 1 jalapeno, diced
- 1 zucchini, cubed
- 1 carrot, cubed
- 1 TBSP cumin
- 1/4 tsp crushed red pepper
- 1 LB cooked turkey, shredded (If it isn't the day after Thanksgiving and you're craving this soup - try using a rotisserie chicken)
- 2 cups chicken broth
- juice from 1 lime
- 1 bunch of cilantro, chopped
- 3 corn tortillas
- olive oil
- kosher salt
- In a stock pot, heat oil and add onions and garlic.
- Cook until onions are translucent and soft.
- Add remaining ingredients and bring to a boil.
- Boil until carrots are tender, then reduce heat to simmer.
- Serve with tortilla strips, cheese, sour cream, and avocado.
- Preheat over to 350 degrees.
- Brush tortillas with olive oil using a pastry brush and cut into strips.
- The easiest and fastest way is to cut them with a pizza cutter.
- Place on a baking sheet that has been sprayed with Pam and bake for about 10 minutes or until they are golden brown.
- Give them a toss halfway through.