My husband ate this soup! He is not a soup lover, but he ate it and liked it! This sounds like a small thing but in our house, it’s major progress. Since I’ve known him he won’t eat 99% of soups or stews. This is also a great way to use any turkey leftovers from Thanksgiving.
This soup is extremely versatile, with the variety of garnishes that are possible. If you don’t make it too spicy, kids will also like it due to the fried chip garnish. Other garnish ideas: cilantro, sliced radish, olives, sour cream. Use what you have on hand to make this an economical meal option.
Tips for making Chicken Tortilla Soup
- You can really dress this soup up for guests or just choose to make it simple, it’s all in the garnishes!
- I added a touch of cream but it’s optional.
- I also added 1 teaspoon of chili powder to kick up the flavor.
- Fresh corn off of the cob would be another great addition to this soup. I had some and forgot to add it!
- Add pieces of shredded chicken to make this more of a ‘meal’ soup
Chicken Tortilla ‘Mexican’ Soup
Rating: 4 forks (key)
Page in NT: 205
- 2 quarts chicken stock (use 1 1/2 quarts if you like a thicker soup) – See My Resources
- 1 cup tomato paste, preferably organic
- 4 cloves garlic, mashed
- 1/4-1/2 teaspoon red chile flakes [TNC: or 1 teaspoon chili powder]
- 1/4 cup fresh lime juice
- sea salt or fish sauce and pepper
- 2 cups cubed chicken or turkey
- strips of corn or sprouted whole wheat tortilla,
fried until crisp in olive oil or lard, for garnish [TNC: I used coconut oil]
- 1 avocado, diced, for garnish (or smash for guacamole)
- piima cream or creme fraiche for garnish [omit for casein free]
Bring stock to a boil with tomato paste, garlic and red chile flakes (TNC: and/or chili powder). Simmer about 1/2 hour. Add lime juice (TNC: and/or cream), cubed chicken or turkey, and season to taste. Cook for 5 more minutes to heat the chicken through. Serve with garnishes..