I don’t like most soup, but I really love Tortilla Soup.
serves 4–6
2 tablespoons olive oil
1 medium onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 teaspoon cumin
pinch of cayenne pepper
2 boneless, skinless chicken breasts
32 ounces low-sodium chicken stock
4 ounce can of green chilis
⅓ cup red enchilada sauce
¼ cup sour cream
for garnish:
whole wheat tortillas/tortilla strips, toasted in the oven
sour cream
shredded cheddar/monterey jack cheese
avocado
lime slices
fresh cilantro
In a large pot add olive oil and heat on medium heat. Add onion and pepper and saute until soft, about 5 minutes. Add garlic and sprinkle in cumin and cayenne and stir. If using chicken, cut into small chunks, season with salt and pepper, and add to onions and peppers. Brown on each side, about 8 minutes total. You can also use pre-cooked, shredded chicken and add it in at this time, just proceed to the next step.
Pour in chicken stock, chilis and enchilada sauce. Bring to a boil, reduce and simmer for 30 minutes (or longer if you want). Right before serving, stir in sour cream. Serve with tortilla strips, avocado, cheese, sour cream and lime.