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Santa Fe Chicken Tortilla Soup – Chunky Style

Posted 12:00 PM, June, 8th 2016 by Manning Wolfe & filed under Books

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Many of you who saw my Facebook post about making chicken tortilla soup while looking out the window at the beautiful sunset pictured above have asked for the recipe. Since I’m in Santa Fe and experiencing the great chilies and flavors of the Southwest, I went a little overboard on my soup. What follows is an easier version of the soup with ingredients you can find in any grocery store. Put this on to simmer, pick up a good book, and by the time you finish reading - Mmmm!

Happy Reading,

Manning

 

Santa Fe Chicken Tortilla Soup – Chunky Style

Ingredients:

2 tablespoons vegetable oil or bacon fat

1 small onion, diced

¼ cup diced celery

1 diced green bell pepper

2 tablespoons minced garlic

6 - 8 cups chicken broth

1 can fire roasted diced tomatoes or 2 tablespoons tomato sauce

1 can black beans, rinsed and drained (optional)

1 can corn (optional)

3 chicken breasts & 3 chicken thighs, boneless and skinless

(If really in a hurry, shred a purchased rotisserie chicken)

Salt and freshly ground black pepper

1 corn tortilla, grilled, cut into thin strips (with a stack for the side)

(If really in a hurry, use quality tortilla chips for crumbling on top and serving at the table)

Sides:

Avocado, pitted, sliced

Shredded Monterrey cheese or Cheddar-Jack

Jalapenos, finely diced or green chilies

Sour cream

Lime slices

Cilantro leaves

Corn tortillas or chips

Directions:

In a large soup pot heat oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic, celery, and bell pepper and cook for 1 minute. Cut the chicken into large chunks, salt and pepper it and sear in the same pot. Pour the chicken broth, tomato, beans & corn (optional) into the pot, season to taste, and bring to a boil. Once boiling, lower heat to simmer. Let simmer as long as you like – not shredding the chicken allows it to hold together and develop more flavor in the soup. I like to add summer squash toward the end of the cooking time, others like peas or carrots. Come back when you’re ready to serve and ladle into large bowls. Top with sides of choice. Enjoy!

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