In the mood for some chicken tortilla soup? Jillian, the RRT Director of Operations, shared this delicious homemade version so you can make it yourself!
2 lbs chicken breasts (or a pre-cooked rotisserie chicken)
2 Tbs. vegetable oil
1 carrot, diced
2 stalks celery, diced
1 medium onion, diced
4 cloves garlic, minced
1/4 cup cornstarch
1 tsp salt
1/4 tsp cayenne pepper
1 4oz can diced green chiles
1 15oz can diced tomatoes
4 cups chicken broth
2 cups shredded cheddar cheese
1 cup half and half
1/4 cup fresh cilantro, chopped
Heat oil in a large stockpot over medium-high heat. Add diced onion, carrot, and celery and saute until soft, about 6 minutes. Add in garlic and saute 60 seconds longer. Add cornstarch to vegetables and toss to coat. Cook for 1 minute. Season with salt and cayenne pepper.
Add chicken broth, tomatoes, green chiles, and the meat and bring to a simmer. Cover and turn heat down to low. Cook until chicken is cooked thoroughly, about 25 minutes.
Remove chicken and set aside to shred. Remove rest of liquid soup and puree the soup using an immersion blender (or in a food processor or regular blender in small batches).
Add pureed soup and shredded chicken back to pot. Add cheddar cheese and stir to combine. Add half and half and cilantro. Leave on medium heat until soup gets hot again.
Garnish with tortilla strips, cheese, sour cream, or whatever you prefer.
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