Easy Tortilla Soup
At this point, I’m almost embarrassed to be sharing another soup recipe. Almost, but not quite. So here we go!
When Madeleine was a newborn, one of my aunts came to visit armed with her homemade Tortilla Soup. Brian and I ate it for dinner that night, lunch the next day, and then again for dinner. It was fantastic. So good, in fact, that I immediately requested the recipe and it’s since become a staple in my weeknight repertoire.
It’s simple to make but feels warm and homey, and it does a great job of warming winter-weary bones. It’s also a nice alternative to chicken noodle soup if you or your family are in need of a little TLC thanks to all the germs spreading like wildfire this season. Plus, it’s a great way to use up leftover roasted chicken. I’ve changed the recipe a bit and added my own touches, but every time I make it, I think of my aunt and her infinite kindness.
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Tortilla Soup
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
Olive oil
Salt and pepper
Canola oil
4 6-inch corn tortillas, sliced into strips
2 large zucchini, chopped
1 can black beans
2 lbs bone-in, skin-on chicken breasts
12 ounces salsa (use this recipe or your favorite jarred salsa)
48 ounces chicken broth
Shredded Mexican cheese blend
For garnish:
Sour cream
Avocado, sliced
Lime, in wedges
Cilantro, chopped
Directions:
Preheat the oven to 425 degrees. Lay the chicken breasts skin-side up on a sheet pan. Massage the chicken with olive oil (1-2 tablespoons oil) and sprinkle both sides generously with salt and pepper. Roast until chicken reaches 165 degrees, about 40 minutes.
In the meantime, bring salsa and chicken broth to a boil in a large pot. Simmer over medium heat. Add zucchini and black beans to the soup.
Heat canola oil in a small frying pan. When oil shimmers but is not smoking, add a few corn tortilla strips to the pan. Turn the tortillas once when they begin to look golden, taking care not to burn them. Remove them from the oil and let drain on a paper towel. Sprinkle with salt.
When the chicken is fully cooked and cooled enough to handle, take it off the bone and cut the meat into cubes; add the chicken to the soup and let it heat through. Serve with tortilla strips, sour cream, avocado, cheese, a squirt of lime juice, and cilantro.
