Lots of ingredients but great reward when you see it through.
Ingredients
4 cups poached chicken breasts
3 tablespoons olive oil
1½ cup diced onion
1 cup seeded and diced red bell pepper
1 cup seeded and diced yellow or green bell pepper
1 cup peeled and diced carrots
1 tablespoon minced garlic
1 tablespoon ground coriander
1 tablespoon ground cumin
1½ teaspoon paprika
1½ teaspoon pure red chili powder
1 teaspoon dried oregano
¾ teaspoon cayenne
1½ cups crushed tomatoes
3 quarts chicken broth
7 corn tortillas, torn into ½ in pieces
1½ cups cheddar cheese, shredded"
1 cup heavy cream, optional
salt and pepper to taste
crispy tortilla strips or tortilla chips
¼ cup fresh cilantro sprigs for garnish
sour cream
shredded cheese
Instructions
Before I start cooking, I chop all the vegetables and set aside, then I mix all the spices in a small bowl. It makes me feel like I have a soux chef.
To prepare the soup, pour olive oil into a large, heavy bottomed saucepan and set over medium heat. Add the onion, and saute´for three minutes until it starts to sweat. Add the bell peppers and carrots, sauté for about 3 more minutes, until the vegetables are soft and the onion is translucent.
Add the garlic, cumin, coriander, paprika, chili powder, oregano, and cayenne, continue to stir for about 2 minutes. Add the tomatoes and chicken broth and bring to a boil. Turn down the heat to low and add the tortillas pieces.
Let the soup simmer for 1 hour, stirring occasionally, until tortillas have disintegrated and the soup has thickened.
Add the reserved shredded chicken, the cheddar cheese and the cream if you are using it. The cream really is optional here. It is great without it. Simmer for 15 minutes and season with salt and pepper if needed.
To serve: ladle into bowls, sprinkle with tortilla strips and cilantro. Stir in additional cheese and sour cream if desired.
Recipe by Culinary Mamas at https://culinarymamas.com/tortilla-soup/