I’ve been on an avid search for the perfect Chicken Tortilla soup. I’m talking I’ve made three different Chicken Tortilla soup recipes in the past week and a half because I just didn’t find one that I loved. That says a lot considering I can go an entire month without repeating a meal once. My family is officially sick of it, not to mention my husband said they’ve also been serving it at work a couple of times too. But we all agree that this is the one.
Now don’t confuse Chicken Tortilla soup with Chicken Chili that is thick and chunky with beans and other goodies in there. I have a really good Chicken Taco Soup recipe and White Chicken Chili recipe if that’s what your looking for. But to me, a Chicken Tortilla soup recipe is chicken broth based that has a few simple ingredients. Thanks to my friend Rachael for giving me this recipe which is supposedly a knock off from the Tommy Bahamas restaurant.
I know it may not look like much but it has a really deep flavor. I started taste testing it and couldn’t stop kind of flavor.
Start by coarsely chopping some onions, green pepper, and garlic. I was extra lazy when chopping so these are REALLY coarsely chopped.
Sautee the veggies in some oil and butter. The butter gives it flavor but the oil has a higher burning temperature allowing you to cook the veggies longer without burning them. See how the edges are just starting to brown. Brown = flavor.
Right about here your kitchen will smell like fajitas. You might think about stopping here to just eat this. But don’t. It gets better.
Add some chicken broth and simmer away.
Then you’re going to blend the entire soup. I really wish I had an immersion blender but instead I used my blender in two batches. Be careful. Hot soup is…well hot.
Rotisserie chicken is the only way to go here. It’s perfectly moist and flavorful. Add some to your blended soup.