June 15, 2012
Light & Summery Chicken Tortilla Soup
We had some limes and Corona's on hand and were in the mood for something Mexican, but we didn't want it to take too long or be too heavy. YiRan suggested a tortilla soup, as we also had a bag of stale tortilla chips. We'd never made a tortilla soup before, but the concept sounded appealing. A quick Google search gave us some potential recipes to work from, and we got to it.
While spring/summer isn't necessarily the best time for soup, this one is light and easy enough that it can certainly be enjoyed even on a fairly hot day. It's got a lot of flavor, and a great texture. It'll have you going back for seconds for sure.
And yes, it pairs wonderfully with a Corona.
Making the Dish
What You'll Need
1 bell pepper, diced
1/2 onion, diced
1 clove garlic, diced
2 boneless, skinless chicken breasts, cubed
1 tbsp flour or cornstarch
15 oz diced tomatoes
15 oz chicken stock
2 cups shredded cheddar cheese
1 - 2 cups smashed tortilla chips (stale is okay)
juice of 1 lime
1 tsp cumin
1/2 tsp cayenne
1/4 tsp oregano
sliced limes for garnish
Finally, serve into a bowl and garnish with the slices of lime. Dig in and enjoy!
One year ago: Halibut in Bombay Tomato Sauce