Chicken Tortilla Soup

Goodness gracious, I first shared this recipe in 2004. That is so long ago! In the meantime, I've made a number of time-saving changes or those that up the flavor. This soup is so simple and so delicious you've got to try it so I'm rerunning it, revised.

Chicken Tortilla Soup

Step 1:
1-1/2 - 2 pounds chicken thighs
6 cups chicken stock

Simmer the chicken thighs in the broth until done. Let cool on a plate and then discard skin. Pull meat off the bone in bite sized pieces. This enriches the broth and gives good moist chicken that will stand up to the later simmering. Reserve broth and chicken.

Step 2:
2 tablespoons vegetable oil
6 cloves garlic, minced
1/2 cup cilantro, chopped
1 onion, chopped
2-3 tomatoes, chopped (app. 2 cups)
OR instead of the above use 2 cups fresh pico de gallo from your grocery store (if your grocery store does that)

In a large stock pot, heat oil. Saute everything for about 10 minutes.

Step 3:
2 tablespoons cumin
2 tablespoons chili powder (I've also used ancho chili powder, which my husband loves in this dish)
1 teaspoon salt
Reserved chicken and broth from Step 1

Add all, return to a boil, reduce heat and simmer for 15 minutes. Serve up in big bowls to make room for accompaniments below.

Step 4:
Lime wedges
Shredded Monterey Jack
Sour Cream
Tortilla chips

Crumble some tortilla chips in the bottom of the bowl (or let each person add their own at the table), ladle soup over them. Serve with accompaniments.