Chicken Tortilla Soup Recipe
I have a confession to make. I am a soup-a-holic. I could eat soup every single day. And the best thing about soup is that you can make it out of pretty much anything you have on hand. I had some left-over enchilada sauce I had made, some fresh salsa and chicken thighs. Then I threw in celery, carrots, tortilla chips and cheese. Voi la! Delicious Mexican inspired Chicken Tortilla soup. The fresh salsa makes this recipe and is super easy to make.
The salsa recipe I learned on a recent trip to Mexico. It’s super simple and enhances everything from tacos to eggs.
Authentic Mexican Salsa
4 Roma tomatoes*
1/4 white onion diced
2 cloves garlic
1 bunch cilantro
juice of a lemon or lime
salt and pepper to taste
Boil the tomatoes and jalapeno until soft (about 10 minutes). This trick helps the salsa keep longer in the refrigerator. Set aside to cool.
Place onion and garlic in the bowl of a food processor fitted with the blade. Pulse until finely chopped. Add tomatoes, lemon juice, jalapeno and cilantro. Process until smooth. Taste for salt and add according to your preference.
NEVER tell anyone how easy this is because they are all going to want your secret. I make a batch and it’s gone in 24 hours. A container of “fresh salsa” from the supermarket will languish for a week or longer, sometimes until it’s t thrown away.
** I suggest Roma tomatoes because in Florida they are the most flavorful available. Any red tomato with flavor will work fine.
I posted my recipe for salsa rojo (enchilada sauce) previously along with the recipe for Turkey Chilaquiles.
Chicken Tortilla Soup
- 4 bone-in chicken thighs skin removed
- 1/2 white onion diced
- 1 clove garlic minced
- 2 large carrots peeled and cut into large pieces (spoon sized)
- 1 cup chopped celery
- 1/2 cup enchilada sauce
- salt and pepper for taste
- tortilla chips, fresh salsa, cheese and lemon or lime wedges for garnish
Place chicken thighs in water and bring to a slow boil. Cook for 30 minutes until done, remove to cool. Taste the broth, If it isn’t rich enough you can add some chicken broth (which I did). Add onion, garlic carrots, celery and enchilada sauce to the pot. Allow to simmer while chicken cools, about 45 minutes. Remove chicken from the bone, add to the pot and heat through. Taste for salt and adjust seasoning (soups should be salted at the end of cooking to avoid over-salting as the liquid reduces.
Crush tortilla chips in the bottom of the bowl, add soup and top with cheese, fresh salsa and a squeeze fresh lemon.
Simple, not too hot and perfect for a summer afternoon!
Hope you enjoy this!