Chicken Tortilla Soup Recipe

Hey everyone! You all asked, and I listened! So down below I have shared the recipe for my fave Chicken Tortilla Soup recipe. I do add notes about how I make it in parentheses compared to how the recipe goes. Feel free to tweak the recipe and make it to your liking. Enjoy! ☺️

6 boneless chicken breasts

Chicken broth

1 red onion diced

2 carrots diced (I do 3-4)

2 potatoes diced 

1/2 cup of tomato paste (I add a bit extra)

2 bay leaves (I do 3-4)

4 garlic cloves (I add a bit extra)

1 tsp chipotle Chiles in adobo sauce chopped (I did about 3 tsp)

2 tsp pickeled jalapeño peppers chopped (I did about 4 tsp)

2 tsp Mexican oregano

1/4 tsp cumin

Salt to taste

White pepper to taste

2 zucchinis diced

2 yellow zucchini squash diced

1 red bell pepper diced

Juice of 2 limes OR substitute with Lime Essential Oil 

4 tbs sweet sherry

2 tbs fresh cilantro chopped

2 tbs fresh mint chopped

Monterey jack cheese for garnish 

Tortilla strips/ chips for garnish

1. Poach chicken breast in simmering chicken broth until done through. (I poach the chicken in water with garlic salt until done. Then add chicken broth after.) 

2. Shred chicken. 

3. Combine chicken broth, chicken, red onion, carrots, potatoes, tomato paste, bay leaf, garlic, chipotle chiles, jalapeño peppers, Mexican oregano, cumin, salt and pepper in large pot. (Use the same pot that I did the chicken in + use the same water I poached the chicken in.)

4. Bring to a boil, reduce heat and simmer for 20 minutes. 

5. Add zucchini, squash, bell pepper, lime juice and sherry. 

6. Bring to a boil, reduce heat and simmer for 15 minutes. 

7. Add cilantro and mint. Stir and then remove from heat. 

8. Garnish with tortilla strips/ chips and Monterey Jack cheese.