I came up with this a couple of weeks ago after reading several recipes for tortilla soup and having some especially good soup at Rio Grande Cafe. I think it came up a winner! Made with grilled chicken, spicy jalapenos and fresh vegetables, this recipe is warming, hearty and absolutely delicious.
My photo above is missing the tortilla strips… whoops. But yeah.
Goes exceptionally well with Jalapeno Cheddar Cornbread.
Grilled Chicken Tortilla Soup
- 2 boneless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 2 medium white onions, diced
- 2 garlic cloves, minced
- 2 jalapenos, seeded and minced
- 3 ripe medium tomatoes, chopped
- 1 quart chicken stock
- 1 zucchini, medium diced
- Salt and freshly ground black pepper
- Canola oil, for pan-frying
- 8 corn tortillas, cut into 1/8-inch-thick strips
- 1/4 cup coarsely chopped fresh cilantro leaves, for garnish
- 1 lime, cut in wedges, for serving
- Coat chicken breasts with olive oil, salt and pepper. You want to put some marks on these, so preheat the grill well, and grill the breasts over medium direct heat, turning once, until firm and juices run clear. Allow meat to rest, then shred into small chunks.
- Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and tender. Pour in the stock, season with salt and pepper to taste, add the zucchini and simmer for 20 minutes.
- Meanwhile, heat 1 inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. (You may, alternatively, coat the tortilla strips in some oil and bake in a 425 f oven) Remove to a paper towel-lined platter and sprinkle the strips with a little salt while they are still hot.
- Ladle the soup into 4 bowls and put a pile of shredded grilled chicken on top of each. Top with the fried tortilla strips and cilantro. Serve with lime wedges.
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