Chicken Tortilla Soup

This soup comes together very quickly, especially if you use rotisserie chicken or otherwise have a cooked chicken on hand. Flavorful on its own, or with as many garnishes as you'd like!

Chicken Tortilla Soup
Penzey's One

2 6-oz chicken breasts
3 8" flour tortillas
1 T olive oil
1/2 tsp coarse salt
4 c stock
1 16 oz jar salsa

Garnishes:
sour cream
shredded cheese
cilantro, chopped
avocado, chopped
scallion, sliced
lime wedges

To poach the chicken, bring 6 c water to a boil. Add raw chicken and simmer, uncovered, for 10 minutes. Turn off heat and cover. Let sit for 30 minutes in the hot water. Drain and then shred the meat.

While you are poaching the chicken, you can bake the tortillas to make tortilla strips. Brush both sides of tortillas with oil, sprinkle with salt, and place on a cookie sheet. Now, cut into strips either using kitchen shears or a pizza cutter. Place into a cold oven. Turn oven to 375. When oven reaches temperature, turn oven off but don't open the door until it cools down, about 30 minutes.

Meanwhile, in a stockpot, simmer broth, shredded chicken, and jar of salsa over medium heat until heated through, about 10 minutes. Serve soup along with the topping options on the side.

Comments

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