Chicken Tortilla Soup
This is a very basic chicken tortilla soup that can be modified however you see fit! There are no measurements for the spices as it really is a make-it-your-own soup. I personally add lots of cumin (no really, lots) and enough chili to give it body.
- 1 white onion
- 2 jalapenos finely diced, discard seeds if you don’t want it as spicy
- 3-4 cloves of minced garlic
- 6 cups of good quality chicken broth
- 14.5 oz can of fire roasted diced tomatoes
- 14.5 oz can of rinsed black beans
- 3 boneless chicken breasts
- 2 limes
- 1 cup roughly chopped cilantro
- Salt and Pepper
- 3 bay leaves
- Sliced avocado
- Tortilla strips
- Monterey Jack cheese
- Heat 2 tbsp of oil in a large pot over medium heat. Add onions and cook till soft (about 2 minutes). Add your garlic and jalapenos and cook for another minute. Add broth, tomatoes, beans, cumin, chili, bay leaves, and bring to a boil. Salt and pepper to taste. Lower to a simmer and add the chicken breasts. Cook for 20-25 minutes and remove the chicken once cooked. Let cool and shred.
- Add your shredded chicken to a bowl and ladle your soup over it. Top with avocado, cheese, and tortilla strips.
Evelyn Costello (she/they)
I’m a 20 year old lesbian artist based in Eugene, OR, who just wishes to have a cottage and live off the land. I do ceramics and photography, primarily with a focus in visual anthropology. I love food and learning about the cultures and traditions behind different cuisines. I would consider cooking one of my love languages, and as my dad always told me “If you love someone, cook them good food.”