I have some neighbors who have been going through a tough time, so I’m part of a meal train that provides dinners for them a few times a week. My latest contribution was this chicken tortilla soup.While you could use stir bought tortilla chips with the soup, it’s really much better if you make your own. This is a large batch of soup because I was sharing it with a friend, but leftovers can be frozen.
 

Chicken Tortilla Soup
 
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Recipe type: Soup
Serves: 10
Ingredients
  • 2 tablespoons olive oil
  • 2 stalks celery, diced small
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 small onion, diced
  • 1 head garlic, peeled and minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 quarts chicken broth or stock
  • 1 28-ounce can small diced tomatoes, with juices
  • 2 bay leaves
  • 5 cups shredded cooked chicken
  • 8 ounces chorizo or andouille sausage links, diced small
  • Juice from 2 fresh limes
  • Fresh cilantro, for serving
  • Queso fresco, for serving
  • 2 avocados, sliced, for serving
  • 16 small corn tortillas, thinly sliced and fried until crispy (or store-bought tortilla chips)
Instructions
  1. Heat oil in a large stock pot over medium high heat, then add celery, peppers, onion, and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add coriander, cumin, stock, tomatoes, bay leaves, chicken, and sausage. Cover, bring to a boil, reduce heat, and simmer for an hour. Stir in lime juice before serving, offering cilantro, queso fresco, avocados, and tortilla strips to top the soup.
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