Hey guys! How about some lovely weekend chicken tortilla soup?!! This recipe has always been my go-to recipe for chicken tortilla soup but after last weekend, a little more meaning goes behind it. We are soon to be having our last night in our lovely home here. Tear ;(. My husband’s siblings and their spouses came for the weekend and I decided to make this soup. It’s weird how I can like this recipe that much more since we shared it with family! Just goes to show you that food can bring people together, especially good food!!
I have begun to pack up our dishes and small appliances and I am a little uneasy because I will not be seeing them for another month! We are off to a hotel for the month of November! Ahhhh! Three kids and only one hotel room…oh good lord this will probably be a fiasco. Howwwever, I am looking on the bright side and look forward to it as well. The kids absolutely love going to hotels so I can not wait to see their excitement. I will try to be equally as excited! BECAUSE…there is a kitchen with a stovetop, microwave, and a fridge! Let the creativity kick in!!
This chicken tortilla soup is a crowd pleaser! Great tasting broth with flavors of creole, crushed red pepper, tender juicy chicken from an organic chicken, fire roasted tomatoes and of course lots of fixins on top! I love love the baked tortilla strips to add the extra crunch! Geez! Wish I still had some left! It was all gone so quickly.
I call this a great weekend recipe because I recommend baking a whole chicken to use for it because the chicken is much more juicy rather than using only chicken breasts. You can not beat the mix of white and dark meat in this soup. My husband usually shrugs his shoulders at this soup because it has never been one of his favs, but I added a few more seasonings to it this time around and let’s just say he was more than pleased! 😉
Go now and create a lovely little weekend with this CHICKEN TORTILLA SOUP! 🙂
Lovely Weekend Chicken Tortilla Soup
Ingredients
- 1 whole chicken baked and shredded
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon ground red pepper
- 3 cans low-sodium chicken broth
- 1 14.5 ounce can fire roasted tomatoes
- 1 lime juiced
- Salt and Pepper to taste
- 2 flour tortillas
- 1 avocado pitted and sliced
- 1 cup Monterey Jack cheese shredded
- 2 jalapenos diced (optional)
Instructions
- Preheat oven to 350 degrees. Cut tortillas into this strips and line on baking sheet. Lightly coat tortilla strips with non-stick cooking spray. Bake for 12 minutes. Set aside.
- In stockpot or dutch oven, heat vegetable oil on medium heat. Add onions and cook until softened, about two minutes. Add garlic and if using, the jalapenos and cook another minute. Add Creole seasoning and ground red pepper.
- Pour in the chicken broth and fire-roasted tomatoes and bring to a boil. Once boiling, lower heat to simmer. Add in the shredded chicken, and simmer for 20 minutes. Salt and pepper to taste.
- Ladle soup into bowls and top with tortilla strips, avocado slices, Monterey Jack cheese, and a couple squeezes of lime juice.
