I have so many great winter weather recipes to share still, I really need to keep cracking away. Luckily I’ve been taking pictures all along even if I have slacked on writing up the posts. I could eat most of these things 3 seasons a year (just not in St. Louis’s ridiculous hot and humid summers). This tortilla soup recipe is delish and like many soups just gets better the longer you’re able to let it cook, but you can also whip it up in a hurry and it’ll still be good. Maybe the most fun part of this recipe are the toppings. I’ve made this soup for a party and my table looked great with all the little dishes of topping choices.
~10 Chicken Breast Tenders (can also take 4-5 breast halves and slice them up)
2 Tbs. Oil (olive or canola)
1-2 tsp. Penzy’s Southwest Seasoning*
2+ Tbs. Lime Juice
2 Tbs. Tequila (optional)
One medium yellow onion, diced
3 cloves garlic, minced
1 7oz can chopped green chiles
29 – 30 oz fire roasted tomatoes (you’ll ether find 15 oz cans or a big 29 oz can in the grocery store)
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
6-8 cups chicken stock (gluten free if you are so inclined)
For topping choices:
onion, finely diced**
lime juice** & slices if you want to be fancy
cilantro (or even italian/flat parsley)**
crushed tortilla chips
Start with your heavy duty soup pot – I use my Le Creuset dutch oven. Put 2 Tbs. oil in the bottom and heat on medium high. Season your chicken tenders with the southwest seasoning* and place in the oil to cook. Cook chicken through – few minutes a side should do. You want it cooked through but it will cook more in the soup later so try not to dry it out now. Once the chicken is cooked pull it out and set it aside. Deglaze your pot with 2 Tbs. Lime juice and 2 Tbs. Tequilla – scrape the bottom and enjoy the aroma.
Put your diced onion in the pot to cook until translucent (you may need to turn your heat to medium). Meanwhile, shred the chicken – I hold the piece down with a fork and shred portions away with a knife at an angle. Keep shredded chicken set aside. When the onions have about a minute to go, add the minced garlic and cook and stir for about a minute. Next add the chopped chiles and cook another minute or two. Add the fire roasted tomatoes, paprika, cayenne, garlic powder, salt and pepper. Stir and cook 4-5 minutes.
Add shredded chicken and chicken stock, bring to a simmer and simmer, stirring occasionally, for at least 30 minutes, though the longer it simmers the better it gets. Dish into bowls and top as desired.
*Penzey’s southwest seasoning is a staple in my kitchen, especially since typical taco or fajita seasonings often have gluten. This just seems to be the perfect blend for seasoning anything in a semi spicy way. You don’t have to use southwest seasoning, you can make your own blend of cayenne, parika, garlic powder, onion powder, chipotle pepper, salt, etc. Or you could season with your favorite southwest, Mexican, or similar blend.
** I like to combine the chopped onion with some flat parsley, salt and lime juice and let it sit while I cook. I’ll stir it occasionally since I don’t put so much lime juce that the onions swim and I want it all to be coated. This makes a sort of salsa as one of our toppings.