Mexican food is by far my favorite cuisine. Tacos, burritos, quesadillas, guacamole, tortilla chips—you name it, I love it and I’ll eat it. My mom’s tortilla soup recipe is right up there in my list of favorite dishes. The soup has just the right amount of kick from the jalapeno, especially for me since I have an abnormally low spice tolerance.
This recipe is broth based, rather than cream, which makes it much healthier, while still hearty and delicious. The soup is so full of flavor that garnishes are not necessary, but adding a dollop of sour cream and sprinkle of shredded cheese can never hurt.
Leftovers will be aplenty after making this recipe. The soup heats up well for lunch the next day or dinner the rest of the week.
- 2 tbsp. olive oil
- 2 cloves garlic, minced, plus more to taste
- 6 boneless, skinless chicken breasts, poached then shredded
- 1 large onion, finely chopped
- 5 tomatoes, diced
- 1 jalapeno, seeded, de-veined and diced
- Salt and pepper, to taste
- 1½ tsp. ground cumin
- 1½ tsp. chili powder
- 8 cups chicken stock, preferably homemade
- Sour cream, for garnish
- Shredded cheddar cheese for garnish, if desired
- Bring a large pot of water to a boil, then poach chicken for about 15 to 20 minutes, until cooked through. Remove chicken from pot; once cool enough to handle, shred the chicken. Place shredded chicken in bowl and set aside.
- In a dutch oven or large pot, heat the oil on medium-high heat. Add onions, garlic, jalapeno, salt, pepper and cumin; saute for 5 minutes. Add tomatoes and cook, stirring, for 1 minute. Add chicken stock and bring to a simmer. Simmer for about 20 minutes. Add the chicken and simmer for 5 minutes. Remove from the heat and cover to keep warm.
- Ladle soup into bowls and garnish to your liking---sour cream, cheese, avocado, tortilla strips, etc.