Prep 15 mins
Cook 45 mins
I got this recipe by eyeballing an HEB soup kit. All of the measurements are negotiable, depending on your personal tastes; I add different amounts of veggies each time depending on my mood/cravings. This also freezes well, which really helps out for a quick but healthy meal on short notice! I always use fresh veggies; they come out better.
- 1 green bell pepper
- 1 medium onion
- 1 corn on the cob
- 2 serranos
- 2 garlic cloves
- 3 tablespoons olive oil
- 2 -4 chicken breasts
- 4 cups roma tomatoes
- 1⁄2 cup chili powder
- 8 cups water
- salt, to taste
- 1⁄8 cup fresh ground pepper
- 1⁄3 cup cilantro
- 2 limes, juice of
- 8 ounces cheese, grated
- 4 ounces tortilla chips
- De-skin and boil the chicken breasts. You can use 10 cups of water if you want to save the chicken stock for the soup, but I usually drain it and continue the recipe with fresh water.
- Chop an de-seed bell pepper, onion, and sorranos. Slice corn off of cobb, and mince or chop the garlic. Saute these veggies with the olive oil for 5 minutes.
- Add veggies to the chicken, water, chili powder, salt, and pepper.
- Saute the roma tomatos for 5 minutes and add to the soup.
- Boil the soup for 15 minutes.
- Add the lime juice and cilantro and serve. On top of each bowl, add 1/2 oz. cheese and a few tortilla chips.
- If you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.
The chili powder and 2 T of black pepper were over-powering for me, and are Much higher than other chicken tortilla soups on this site; I recommend that the chef work on the measurements. I had cooked bone-in chicken breasts in the pressure cooker with chicken broth, and had added more chicken broth to make the 8 cups. When I reheated the next day, I added about 1/4 cup heavy cream per serving to mellow out the soup somewhat. Made for Spring 2014 Pick A Chef.