Chicken tortilla soup

I've wanted to make this for a loooong time but didn't bc i thought it was way too basic. But what's wrong with basic? I mean there have been posts about how to pour cereal and prepare tea on this blog, so this soup is in good company. This fits nicely with the Mexican week theme and was especially comforting on those terribly frigid 50 degree Chicago winter days.....Ok fine I'll admit I turned up the ac in the house so I could enjoy this soup in true cold weather.

Ingredients:

  • 1 tbsp oil
  • 1 medium onion, diced
  • 1 jalapeno, diced
  • 4 cloves garlic, grated
  • 2 tsp coriander powder
  • 1.5 tbsp taco seasoning
  • 2 tsp Spanish smoked paprika
  • 2 cups chicken stock
  • 18 oz crushed tomatoes + green chilis
  • 1 cup cooked chicken (I used the leftovers from the enchiladas)
  • 1/4 cup half and half
  • Cilantro
  • Tortilla chips
  • Mexican blend cheese

Prep:

Heat oil in a dutch oven. Saute onion and jalapenos for a couple minutes, then the garlicAdd coriander, taco, and paprika seasonings. Once they are fragrant (1-2 min on low heat), pour in the chicken stick and crushed tomatoes. Simmer for 15 minutes, then add the cooked chicken and warm through. Turn off the heat and pour in the half and half. Serve garnished with cilantro, tortilla chips, and cheese. This soup is great the first day, but even better for the 2 days after once the flavors reeeallly have a chance to blend.

chicken tortilla soup