Chicken Tortilla Soup

Chicken Tortilla Soup Overhead

This week has been a “breakthrough” week. Not only because my husband became acquainted with the vacuum, but because this week has seen the return of our old friend, the sun.

Nevertheless, the winds are reluctant to submit to Spring and there is still a decidedly cold chill to the air. My tastebuds (and waistline) are longing for crisp refreshing summer foods, but my body still requires comfort and warmth. So what to cook during this confusing time of year?

Today’s recipe is one of my fave go-to recipes – Chicken Tortilla Soup. With tender chicken breast, fresh avocado, crisp tortilla chips, spicy chile pepper and a hit of fresh lime, this is the perfect meal for any season.

Avocado has to be one of my favourite foods, hence my huge crush on guacamole, and I love to add it to everything – sandwiches, salads, toast – so why not to soup?! I also love these cute tortilla chip “cups” that I found in the local supermarket, and to which I added extra chopped avocado – yippee!

If you are partial to a bit of spice – me and my hubby like it hot, ahem! – you can also kick the heat up a notch by topping with extra chile pepper.

Chicken Tortilla Soup Ingredients

To make the soup, start by poaching the chicken breasts in a pan of water until they are cooked through, which should take approximately 20 minutes. When done, chop the chicken into bite-sized pieces and set them aside.

Chicken Tortilla Soup - Poach Chicken

Place a large saucepan on medium-high heat and heat the vegetable oil. Sauté the onion, red bell pepper, garlic, and chile pepper for 4 to 5 minutes, until onions are transparent.

Chicke Tortilla Soup - Fry Veg

Add the tomatoes, chicken broth, lime juice and cumin to pan. Simmer over a low heat for 20 minutes. Season with salt and pepper, as required.

To serve, divide the chicken pieces into soup bowls, ladle the soup over the chicken and top with the avocado and tortilla chips – and extra chile peppers, if you dare!

Chicken Tortilla Soup Close Up

 

Visit the Arugula & Rocket Store on Amazon to find some of the items I have used in this post.

Chicken Tortilla Soup

  • Servings: 2-4
  • Time: 50 minutes
  • Difficulty: Easy
  • Print

Ingredients:

2 Chicken Breasts
1 Tbsp Olive Oil
1 Onion, Chopped
1 Red Bell Pepper, Diced
3 Garlic Cloves, Minced
1 Red Chile Pepper, Seeded & Sliced
1 Can Diced Tomatoes
1 Can Kidney Beans
2 (10½ oz) Cans Chicken Broth
Juice of 2 Limes
1 Tsp Ground Cumin
Salt & Pepper (for seasoning)
Avocado
Tortilla Chips 

Instructions:

Poach the chicken breasts in water until cooked, approximately 20 minutes.

Chop the chicken into bite-sized pieces and set aside.

Place a large saucepan on medium-high heat and heat the vegetable oil.

Sauté the onion, red bell pepper, garlic, and chile pepper for 4 to 5 minutes, until onions are transparent.

Add the tomatoes, kidney beans, chicken broth, lime juice and cumin to pan. Simmer over a low heat for 20 minutes.

Season with salt and pepper, as required.

To serve, divide the chicken pieces into soup bowls, ladle the soup over the chicken and top with avocado and tortilla chips.

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