Chicken Tortilla Soup is one of our favorite winter comfort dishes. It’s very flavorful, well-spiced Mexican style, full of nutrition, and filling soup. Our recipe is very easy. Boil whole chicken, can be done the day before, or if you do not have time you can use a rotisserie chicken from the store. Take the meat off the bone. Saute your vegetable, add seasoning, chicken stock, shredded chicken, and on the end add corn tortillas as a thickening agent.
Our family loves this slightly spicy Mexican Soup with a variety of sides – corn chips, tortilla strips, quesadilla, and toppings – fresh chopped avocado, cilantro, lime. If you like your food spicy add some jalapenos.
This recipe makes about 2,5 gallons of soup and is perfectly fine to freeze it for quick dinner on busy nights.
1 large chicken 4-5 lb
1 small onion, diced
2-4 TBS avocado or vegetable oil
6 cloves of garlic, sliced
2 TBS dried oregano
2 1/2 TBS Taco seasoning
3 sticks of celery, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 C corn kernels
16 oz Flame Roasted Green Chili
Chicken stock from boiling chicken
White corn tortillas