Chicken. It’s what’s for dinner tonight. If you are looking for a creamy and delish home made bowl of chicken tortilla goodness, this ultimate chicken tortilla soup might just hit the mark. This recipe calls for shredded chicken. In my former, “I’m to busy to actually shred chicken so I’ll buy it from costco instead” hard working cop woman life, I cringed when a recipe called for shredded chicken. Who has time for that? Jeez, my son and I were lucky if I actually cooked at all. And, if the meal I actually cooked was good that was just a HUGE bonus. Yay mom. But, shredded chicken back then. Nah. Way too much work after work, you know?
Now, after having had a multitude of cooking experience in the country and without the 50 hour or so work week, I can honestly say I’ve found the secret to making some parts of life easy. This is a super secret, super easy, super pinky swear you won’t tell anyone else kind of trick…..
Put your steamed or boiled chicken breasts in a KitchenAid mixer with a dough hook, and let it shred up that hot chicken in about 2 minutes flat. Bam. Easy peasy. Heck, steam or boil a few more chicken breasts at the same time and freeze some shredded chicken for another fabulous meal in the near future. Chicken salad anyone? Green Chile Chicken Enchiladas? Yes please.
- 4 Chicken Breasts, steamed or boiled (or to save time, you can use the meat from a precooked rotisserie.)
- 2 Tbsp. Olive Oil
- 2 Medium Yellow or White Onions, Roughly Chopped
- 1 Green Pepper, De-seeded and Roughly Chopped (I’ve had success with other color bell peppers as well.)
- 4 Garlic Cloves, Roughly Chopped
- 3 Corn Tortillas, Roughly Chopped
- 2 Tsp. Chili Powder
- 1 Tbsp. Ground Cumin
- 1 Tsp. Ground Coriander
- 1/8 Tsp. Cayenne
- 1 1/2 Tsp. Salt (You can add more at the end after tasting.)
- 8 C. Chicken Broth (I’ve had success with vegetable broth as well for this recipe.)
- 1/2 C. Cream or Half and Half (Optional-but makes the soup creamier)
- Garnishes-All Optional
- Sour Cream
- Cheddar Cheese
- Tortilla Chips (Freshly fried and lightly salted corn tortilla strips are ahh-mazing with this soup.)
- Sliced Green Onions
- Fresh Cilantro
- Avocado Slices
- Steam or boil your chicken breasts. Shred the meat. (Or, if using a store bought pre-cooked rotisserie, remove the skin and meat. Shred the meat. The skin will not be needed for this recipe.)
- Set chicken aside.
- In a stock pot or dutch oven pot, heat the olive oil on medium high. Add the chopped onions and peppers to the oil and sauce for 5-7 minutes until soft. While the peppers and onions are cooking, combine all your spices in a small bowl. Stir. Set aside momentarily. Add the chopped garlic to the onions and peppers and saute for one minute. Sprinkle the combined spice mixture over the vegetables in the pan and stir together. Add the chopped corn tortilla to the vegetable mixture and stir for 2 minutes. Pour the broth into the pan. Stir and bring to a boil. Boil for 2-3 minutes. At this point, using caution, you will need to blend the entire soup mixture together. I use an immersion hand held blender for this. It makes it super easy. You can also use a blender in small batches, being careful to not overfill as the soup is hot.
- Once the soup is blended together using an immersion hand held or a stand blender, add the shredded chicken to the pot with the liquid soup mixture, bring to a boil for one minute to heat the chicken thoroughly. Remove from heat, and stir in the cream or half and half.
- Serve hot with the garnishes of your choice.