Remember the other day when I smoked that Spatched Chicken? Well the left over bony parts (including the back bone and neck) I turned into 8 cups of of broth. I picked all the meat off what I could, and shredded the two breasts to make some chicken tortilla soup.
Here's the base recipe:
2 pre-cooked (preferably smoked) chicken breasts shredded. You can sub or add any other parts if you like.
8 cups chicken stock
1 small onion diced
1 jalapeno finely diced
1 bell pepper diced
2 small zucchini quartered and sliced
2 cans of diced tomatoes with chiles
1 can sliced olives (optional)
1 Tbs chili powder
2 teaspoons cumin
1 teaspoon garlic powder
4 Tbs tomato paste (optional) I did not use it this time as I forgot!
Salt and Pepper to taste. I did not use any this batch as my stock was seasoned.
Garnish to serve with soup:
Tortilla chips or strips
Fresh chopped cilantro
Jalapeno slices (fresh or pickled)
Pickled red onion
Sliced avocado
Sour cream
Directions:
In a dutch oven or other heavy pot saute onion until soft.
Add all of the other ingredients to the pot mix.
Add Chicken stock, bring to a boil.
Reduce heat and simmer for 1 hour then serve.
*Note if you like firmer zucchini add it towards the end of the simmer*
Enjoy!
Here's the base recipe:
2 pre-cooked (preferably smoked) chicken breasts shredded. You can sub or add any other parts if you like.
8 cups chicken stock
1 small onion diced
1 jalapeno finely diced
1 bell pepper diced
2 small zucchini quartered and sliced
2 cans of diced tomatoes with chiles
1 can sliced olives (optional)
1 Tbs chili powder
2 teaspoons cumin
1 teaspoon garlic powder
4 Tbs tomato paste (optional) I did not use it this time as I forgot!
Salt and Pepper to taste. I did not use any this batch as my stock was seasoned.
Garnish to serve with soup:
Tortilla chips or strips
Fresh chopped cilantro
Jalapeno slices (fresh or pickled)
Pickled red onion
Sliced avocado
Sour cream
Directions:
In a dutch oven or other heavy pot saute onion until soft.
Add all of the other ingredients to the pot mix.
Add Chicken stock, bring to a boil.
Reduce heat and simmer for 1 hour then serve.
*Note if you like firmer zucchini add it towards the end of the simmer*
Enjoy!
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