Chicken Tortilla Soup

Kitchen Essentials

Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.

For this recipe:

Skillet
Large Pot

Other highly recommended items:

Cookware:

Food thermometers:

Chef’s knives:
- Wusthof Classic 8-Inch Chef’s Knife
- Victorinox Fibrox Pro Chef’s Knife

Cutting boards:
- Teak Cutting Board – Rectangle Board With Hand Grip And Juice Canal (larger)
- Teak Cutting Board – Rectangle Edge Grain Board With Corner Hole And Juice Canal (smaller)

Mineral oil for cutting boards:
- Food Grade Mineral Oil for Cutting Boards, Countertops and Butcher Blocks

Books

Chicken Tortilla Soup

AuthorJim Brown

Kitchen Essentials

Skillet
Large Pot

Prep

No prep needed.

Ingredients

2 -3 Pounds of Boneless Skinless Chicken Breasts or Thighs- Cut in 1 1/2-2" Chunks

1 can Diced Tomatoes- Bonus Points for Organic Fire Roasted

1 tbsp Cooking Fat- Bacon Grease, Clean Lard, Coconut Oil, Ghee, Avocado Oil

1 Onion- Small, Diced

3 Garlic Cloves- Minced

1 Jalapeno- Deseeded, Destemmed and Diced

1 tbsp Cumin

1 tbsp Chili Powder

2 tsp Sweet Smoked Paprika

2 Zucchini- Cut Into Coins

2 Carrots- Peeled and Cut Into Coins

2 Ears of Corn- Shucked and Silk Removed. Cut Into Thirds. Bonus Points for Organic

1 qt Chicken Stock- Bonus Points for Homemade

Radishes, Avocados, Cilantro, Goat Cheese, Lime Wedges for Toppings

1 Package Organic or Non-GMO Corn Tortillas

In a large pot over high heat add the cooking fat and brown the chicken, add the onions, garlic, zucchini, jalapeno, and carrots.

Add the cumin, chili powder, and paprika and stir. Add the tomatoes, corn and chicken broth. Bring to a boil and then reduce the heat to simmer and simmer for 30 minutes.

While soup is simmering, cut 2 or 3 tortillas into match sticks and fry in a skillet in cooking fat. Remove from skillet and drain on a plate lined with paper towels.

Top with sliced radishes, avocado, squeeze of lime juice, cilantro, thin fried tortilla strips and crumbled goat cheese.

Ingredients

2 -3 Pounds of Boneless Skinless Chicken Breasts or Thighs- Cut in 1 1/2-2" Chunks

1 can Diced Tomatoes- Bonus Points for Organic Fire Roasted

1 tbsp Cooking Fat- Bacon Grease, Clean Lard, Coconut Oil, Ghee, Avocado Oil

1 Onion- Small, Diced

3 Garlic Cloves- Minced

1 Jalapeno- Deseeded, Destemmed and Diced

1 tbsp Cumin

1 tbsp Chili Powder

2 tsp Sweet Smoked Paprika

2 Zucchini- Cut Into Coins

2 Carrots- Peeled and Cut Into Coins

2 Ears of Corn- Shucked and Silk Removed. Cut Into Thirds. Bonus Points for Organic

1 qt Chicken Stock- Bonus Points for Homemade

Radishes, Avocados, Cilantro, Goat Cheese, Lime Wedges for Toppings

1 Package Organic or Non-GMO Corn Tortillas

Directions

In a large pot over high heat add the cooking fat and brown the chicken, add the onions, garlic, zucchini, jalapeno, and carrots.

Add the cumin, chili powder, and paprika and stir. Add the tomatoes, corn and chicken broth. Bring to a boil and then reduce the heat to simmer and simmer for 30 minutes.

While soup is simmering, cut 2 or 3 tortillas into match sticks and fry in a skillet in cooking fat. Remove from skillet and drain on a plate lined with paper towels.

Top with sliced radishes, avocado, squeeze of lime juice, cilantro, thin fried tortilla strips and crumbled goat cheese.

Chicken Tortilla Soup

Ingredients Directions

Continue the conversation in our private Facebook Group

Chicken Tortilla Soup

Kitchen Essentials

Ingredients

Directions

Notes

Explore the rest of the site