I made this tortilla soup last week; it was a HUGE favorite! ;) I received this recipe from one of my sisters, this past summer (she made it and I just couldn't stop telling her how delicious it was!). I'm so very thankful for such a yummy soup recipe.
2 tbsp olive oil
1/2 onion, diced
4 or 5 cloves garlic
1 pablano pepper, seeded and diced - you can also use 1 bell pepper along with 1 jalapeno pepper, deseeded and diced
1 1/2 tsp salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1 or 1 1/2 tbsp tomato paste
6 cups chicken stock (or broth)
1-2 chicken breasts
1/4 bunch fresh cilantro
juice of 1 lime
Boil the chicken breast and set aside to cool. When cooled, shred the chicken into bite size pieces.
In a sauce pan, heat the olive oil on med-high. Add the onions, pepper
garlic, salt, cumin and coriander for 5 minutes, stirring regularly. Add
the tomato paste and cook for 1 minute and stir. Add the chicken stock
and bring to a light boil. When a light boil is achieved, lower to a
simmer for 20 minutes stirring from time to time. Add the shredded
chicken and simmer for 5 minutes. Add the cilantro and lime juice and
stir well. remove from heat and cover to keep warm.
Some people like to add some crumbled tortilla chips to the soup when
preparing to serve as well as shredded Monterey Jack cheese. Sliced
avocado also goes well with it.