Soup is good for the soul.
The moment the weather dropped below 70 degrees, I pulled out a cookbook to make my favorite Tortilla Soup recipe. We started a little tradition on Sundays at our house. We start by sleeping in (really late), then head to the grocery store to get fixings for a new slow cooker recipe. After the store, we head home, I start the soup while Patrick watches football. This little routine fills my heart with love and stomach with yummy soup.
CHICKEN TORTILLA SOUP (adapted from Martha Stewart’s Mexican Tortilla Soup)
What you’ll need:
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup diced tomatoes with liquid (from a 15-ounce can)
- 4 teaspoons chili powder
- 2 cups Chicken Stock
- 1 lb chicken breast
- Coarse salt and ground pepper
- 3 corn tortillas, cut into thin strips
- 1/2 avocado, thinly sliced
- 2 ounces shredded cheese
- 1/4 cup fresh cilantro leaves
- 1 scallion, thinly sliced
- Lime wedges, for serving
Martha makes the soup in a pot. I opted for the simple route, by using a slow cooker. Place all of the ingredients in the crock pot and simmer on low for 4-6 hours. The chicken should shred very easily when finished.
Meanwhile, while the soup is cooking, cut tortillas into strips. Place them on a rimmed baking sheet, toss tortilla strips with 2 teaspoons olive oil and chili powder. Bake until crisp and golden, 8 minutes, tossing halfway through.
Garnish with your favorite toppings and enjoy!
xox- a dash of details