After months of no rain, we finally had our first few days of showers. Thank goodness we did because I was starting to get worried. I was so happy that it finally started to rain that I decided to whip out my stockpot and finally make a soup. This soup can get pretty spicy depending on how much cayenne pepper you decide to use, so if you cant handle the heat I recommend just leaving it out.
Chicken Tortilla Soup (sans the tortilla)
For The Stock
- 6 chicken legs (or you can also use the carcass of a chicken)
- 2 chicken breasts
- 3 carrots chopped
- 4 celery chopped
- 1/2 onion diced
- 10 cloves of garlic minced
- 2 bay leaves
- 1 tsp. thyme
- 1/4 cup parsley chopped
- Fill a stockpot with water a little over halfway. (I didn’t measure how many cups, sorry!)
- Throw in all your stock ingredients (Except for your 2 chicken breasts) and bring to a boil.
- Once the water comes to a boil, turn it down to low and simmer.
- After two hours of cooking throw in your 2 chicken breasts.
- After a total of 3 hours turn off the heat and remove the chicken legs and breasts with tongs and place on a plate. (Once the chicken has cooled, shred it using your hands or two forks)
- Pour the stock through a mesh sieve so that all you are left with is a clear broth. Discard all the vegetables.
For The Soup
- 1 tsp. coconut oil
- 1 onion diced
- 8 cloves of garlic minced
- 1 red bell pepper diced
- 1 poblano chili diced
- 1 roasted red pepper diced
- 2 zucchinis
- 1 can fire roasted tomatoes with green chili’s
- 1/2 jalapeno minced
- 2 tbsp. chili
- 1 1/2 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. paprika
- A pinch of cayenne pepper
- 1/3 cup cilantro chopped
- 1 green onion chopped
- Heat a stockpot over medium heat and melt the coconut oil. Add the onions and garlic and sauté until translucent, about 3-5 minutes.
- Next add the bell pepper, and poblano chili, sauté for 3 minutes.
- Add the zucchini next and sauté another 3 minutes.
- Throw the rest of the ingredients into the pot and mix. (Let everything heat up so that when you pour the stock in it wont take forever to come to a boil)
- Once the ingredients inside the pot are hot and sizzling pour in your stock and shredded chicken in and let it come to a boil.
- Cook on low for 20 minutes. Add salt and pepper to taste.
- Shredded cabbage
- Diced avocado
- Lime juice
- Plantain chips
I love this soup, it’s got the perfect amount of heat. I recommend not skimping on the toppings because it takes the soup to another level.