I love chicken tortilla soup. The combination of flavors and textures is a party in my mouth.
Chicken Tortilla Soup Inspired By Acapulco
When I was in college 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!
Homemade Tortilla Strips
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 to use leftover turkey rather than chicken. So don’t feel like you have to stick to chicken with this soup!
Top with tortilla strips, cheese, sour cream, avocado and cilantro. Adding avocado to this soup is my favorite! It adds that California flare that I love.
With soup weather upon us, I’m curious what your go-to is? I often make a batch of chicken noodle, or taco soup. And cabbage soup is a classic for my lunches. If you don’t have a favorite, dive in! We have lots and lots of soup recipes here on the blog. And I have rarely met a soup that I didn’t like.
- 1/2 onion diced
- 1 clove garlic minced
- 1 TBSP olive oil
- 1 14 oz can tomato sauce
- 1 14 oz 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.