Chicken Tortilla Soup

One of my most favorites and most often made dinners is Chicken Tortilla Soup.  I make this many ways depending on how much time I have and what ingredients I have on hand. Sometimes I add black beans or corn and omit the chicken.  Sometimes I roast the chicken or use leftover or put raw sliced chicken into rapidly, boiling stock to cook it in the soup.  Tonight I took the time to make a really flavorful stock and roast the chicken it their own seasonings.


Jenabeth's Chicken Tortilla Soup
Olive Oil
Chicken Breasts, on the bone with skin
Salt
Ancho Chili Pepper Powder
Cumin


Roast chicken ahead of time.  Drizzle olive oil over chicken breasts and then season with salt, ancho chili pepper and cumin. Use your hands to rub seasonings into chicken.  Cook chicken on sheet tray in a 375° over for 30 minutes.  Let chicken cool.  Remove skin & bones and shred chicken. Set chicken aside while preparing soup.

Olive Oil
Onion, chopped

Jalapeno Pepper, minced
1 clove of garlic, minced
Red Bell Pepper, chopped
Salt

2 T Cumin
1 T Ancho Chili Pepper Powder
2 t Mexican Oregano
4 T Tomato Paste
1/4 cup Silver Tequila
Chicken Stock

Couple tablespoons of honey

Make soup base.  In large dutch oven, heat oil over medium heat. Add onion, season, and cook until softened.  Add jalapeno and garlic and cook 2-3 minutes.  Add bell pepper and cook until starts to soften.  Add cumin, ancho chili pepper, oregano and tomato paste.  Cook for 1-2 minutes.  Add tequila and cook for a few minutes.  Add chicken stock and taste. Adjust seasonings if necessary.  If heat is too much add a few squeezes of honey.  Bring stock to boil, reduce heat and simmer for 15 minutes.  Add shredded chicken and cook for 10 more minutes. 

Serve the soup with your favorite toppings.  I top with crushed tortilla chips, slices of avocado, squeeze of fresh lime juice, sprinkle of diced red onion and lots of fresh cilantro!

CHICKEN & TORTILLA SOUP