Chicken Tortilla Soup

So much flavor, you won't miss the cheese topping. Lactose free, dairy free.

This recipe offers some shortcuts to save time and a few longer steps to amp up the flavor. To save time, use pre-made rotisserie chicken from the deli section of your market. You could also purchase pre-chopped celery, carrots and onions. Do take the time to saute the vegetables and use all the spices for a rich, complex and comforting flavor.

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Chicken Tortilla Soup

by Burnt Toast Food Blog January-21-2018

Complex flavors make a tasty version of this popular soup. Add all the toppings and make your own tortilla strips for a satisfying meal in one bowl.

Ingredients

• 1 whole rotisserie chicken
• 3/4 c. (1 small) onion, medium dice
• 1/2 c. celery, medium dice
• 1/2 c. carrot, medium dice
• 1/2 c. red pepper, medium dice
• 2 cloves garlic
• 2 T. olive oil
• 1 1/2 tsp. chili powder, medium hot
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 3/4 tsp. Hungarian sweet hot paprika
• 3/4 tsp. oregano, preferably Mexican
• 6 c. chicken broth, low sodium
• 1 14.5 oz. can fire roasted, diced tomatoes
• 1 1/2 c. organic frozen corn
• 1 1/2 tsp. salt, more to taste
• 1/2 tsp. ground pepper
• 1/2 c. yellow cornmeal
• 1 c. hot water
• 1/2 c. sour cream, lactose free (optional)
• Garnishes:
• 1/2 c. red onion, diced
• 1 c. fresh cilantro, chopped
• 2 avocado, cubed
• 1 c. shredded Mexican cheese blend (optional)
• 12-15 corn tortillas, street taco size (or 8 6-inch)
• 1/2 c. grape seed oil or other high heat oil
• salt

Instructions

1. Shred chicken while still warm (easiest) to make 3-4 cups. Set aside.2. Heat Dutch oven or soup pot on medium heat. Add 2 T. olive oil to pan (don’t let it smoke). 3. Add onion, celery and carrot. Stir occasionally for 2 minutes. Add red pepper and garlic. Saute until soft, about 4 minutes. 4. Add chili powder, cumin, coriander and paprika and stir for 2 minutes until fragrant. 5. Stir in oregano, chicken broth and tomatoes. Add salt and pepper. Bring to boil and reduce to simmer.6. Mix corn meal in 1 c. hot water. Add to soup. Let simmer for 20 minutes. Stir occasionally.7. In the meantime, prepare red onion, cilantro and avocado toppings. 8. Cut tortillas into ¼” strips. Heat skillet on medium-high heat. Add ¼ c. oil. (If using olive oil, heat only to medium heat.) Fry tortilla strips in 3 batches until crisp. Add oil as needed. Drain on paper towels, sprinkle with salt, and set aside.9. Taste soup and adjust seasoning. Add green chilies, corn and chicken. Simmer 10 minutes. 10. Optional: add lactose free sour cream. Heat through and serve.11. To serve, place a few tortilla strips in each bowl. Ladle in soup. Top with avocado, cilantro, onion, and optional cheese. Add more tortilla strips. Enjoy.Notes:Freezes well (minus the toppings and tortilla strips). Substitute tortilla chips to reduce prep time, although making your own tortilla strips is delicious. Substitute regular chili powder for medium hot and use 2 tsp., or more to taste. Add 1/4 tsp. cayenne pepper.Substitute 3 boneless, skinless chicken breast for rotisserie chicken. Add them with the chicken broth and tomatoes. Cook until done. Remove chicken breasts, shred and reserve. Substitute cornmeal with several tortillas ground up in a food processor.

Details

Prep time: 40 mins Cook time: 45 mins Total time: 1 hour 5 mins Yield: 8 servings