Remember that roasted chicken I made the other day? You didn't think I could eat a whole chicken by myself by now did you? Well, I haven't. Last night I decided that I should give this chicken a new purpose, so I browsed online until I found a recipe that wouldn't make me go out shopping. I couldn't believe it, but I actually had all the ingredients I needed for this very simple chicken tortilla soup.
Chicken Tortilla Soup
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 3 cups chicken broth
- 1 (14.5 ounce) can Mexican diced tomatoes
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 1/2 pounds skinless, boneless chicken breast meat - cubed
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/4 cup shredded Mexican cheese blend
- 1 tablespoon minced fresh cilantro
- Tortilla chips
- In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
- Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.
Instead of the boneless skinless chicken breast, I shredded some of the leftover roasted chicken. I always add spices like chili powder and cumin to my taste. Other than sauteing the onions and garlic in olive oil before adding the other ingredients, I followed the recipe, scaling it down of course.
I will say that I've made more detailed, and slightly more flavorful chicken tortilla soups before, but for a quick Friday evening meal, this was perfect.
Just in case you want a closer look...