Chicken Tortilla Soup

The weather has turned colder and I’ve been craving some warm soup. Not just any soup. I’ve been craving the tortilla soup I used to get at the wonderful Latin cafe, Ultramarinos, on 3rd Street in Hoboken. It closed a couple of years ago, but I loved popping in there to pick up lunch, or something sweet, or a cafecito. I tried to replicate their delicious soup today and I’m really happy with how it turned out, so I thought I’d share it with you. I hope you make it and it warms you from the inside out.

Traditionally, I assume tortilla soup would always contain actual fried strips of tortilla, but I honestly couldn’t be bothered to do all that today. It is a delicious addition if you want to do the extra work though.

DIRECTIONS & INGREDIENTS:

  • 1-2 Tbsp olive oil

  • 1 medium white onion, chopped

  • 3-5 garlic cloves, minced (I used 5 small cloves)

  • 1 jalapeño, seeded and diced

  • 1 lb skinless chicken thighs or breasts

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 28 oz. crushed tomatoes (I used Trader Joe’s Organic Crushed Fire Roasted Tomatoes)

  • 15.5 oz. black beans, drained and rinsed

  • 32 oz. chicken broth

  • 1/2 cup chopped cilantro (half for soup, half for garnish)

  • 1 tsp salt

  • 1 lime, juiced

  • 1-2 avocados for garnish (depending on how many people you’re serving + how much avo they want - I like 1/2 an avocado for myself)

In a large pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic, and diced jalapeño. Saute until softened.

Add whole chicken pieces, cumin, chili powder, crushed tomatoes, black beans, chicken broth, 1/4 cup cilantro, and salt.

Bring to a boil and drop to a simmer for 30 minutes.

Remove chicken and use 2 forks to shred it. Add shredded chicken back to the pot and simmer for another 5 minutes, adding the lime juice at the end.

Serve topped with avocado and cilantro.

Enjoy!

Kimberly Larkintortilla soup, soupComment