Classic Chicken Tortilla Soup

I don’t have any good stories to post here today, other than to tell you I’m about to share a long-coveted recipe. I love the chicken tortilla soup served in restaurants, and for years I’ve been trying to recreate it at home with the same texture and flavor. After a lot of messing around with seasonings and ingredients, I’ve finally mastered it! I took my first bite of this pot of soup, and the familiar taste I was looking for blossomed on my tongue. Now, I’m going to share it with you.

It’s delicious, easy, quick, and you’re likely to have everything on hand so you can make a pot of it in a pinch. This recipe is going to be a standby on my menu from now on.

This is also a great alternative to chicken noodle soup when you’re feeling under the weather – it’s milder than chili by far, but has enough spice to warm up your insides and loosen congestion. I know it’s spring, but it seems everyone around me is battling a cold or sinus infection. Eli was sick last week, and this soup stood in well for my usual chicken noodle – and I don’t think he felt like he was eating “sick person food.”

Classic Chicken Tortilla Soup

2 skinless, boneless chicken breasts, all fat trimmed away
1 tablespoon cold-pressed olive oil
1 small to medium sweet yellow onion, chopped
1/2 sweet red bell pepper, chopped
6 cloves minced garlic (about 2 tablespoons) or 1 tablespoon garlic powder
2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
28 ounces diced tomatoes in their own juice
1 quart chicken stock
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
tortilla chips and sour cream for garnish

Place the chicken breasts in a pot with water to cover. Place over high heat and bring to a boil. Cook 10 minutes, or until the chicken is cooked through (make a small slit in each one with a knife to check).

While the chicken is cooking, heat the olive oil in a large soup pot over medium-high heat. Add the onion and bell pepper, and cook, stirring often, until tender and beginning to caramelize.

Add the garlic, cumin, oregano, and tomatoes to the onion and pepper mixture, and stir well to incorporate.

Stir in the chicken stock, and reduce heat to a simmer.

Using two forks, shred the cooked chicken, and add to the soup.

Add salt and pepper to taste.

Serve in a festive bowl, garnished with crushed tortilla chips and a dollop of sour cream if you wish.

Enjoy!