The Best Chicken Tortilla Soup {Recipe}

This recipe is truly my favorite and I have fond memories of making this recipe with friends when I was single. There was a time there though that I had lost the recipe and couldn't seem to find it online and during that time I found a delicious alternative, but this recipe is definitely the winner. Last year, when we were moving into our new house and I was organizing my collection of recipes it somehow appeared. I really thought I had lost the recipe so I was ecstatic when once again I could add this recipe to our menu. Here's the recipe and honestly I don't know where it comes from:

Ingredients:

4 chicken thighs or 2 chicken breasts, cooked and shredded

2 teaspoons of olive oil

2 cloves of garlic

1 green jalapeño pepper

1 red jalapeño pepper

1 small yellow onion, roughly chopped

1/2 teaspoon dried oregano

1 teaspoon chili powder 

1 cup crushed tomatoes

4 teaspoons dried chicken bouillon

6 cups of water

1/2 cup of white wine

1 - 2 corn tortillas cut into strips, per serving

chopped fresh cilantro

shredded Monterey Jack cheese

avocado, diced

sour cream

limes

1. Bake your chicken in the oven on 375 F until done. I cook chicken breasts for about 30 minutes.

2. In a food processor, pulse until fine the garlic, peppers, onion, oregano, chili powder, with the olive oil.

3. Fry the mixture in step 2 in a pot for about 5 minutes.

4. Meanwhile, mix 3 cups of water in a separate bowl with 3 teaspoons of chicken bouillon.

5. To the pot with the fried mixture, add the 3 cups of water with bouillon mix, the wine, the remaining 3 cups of water, the remaining 1 teaspoon of chicken bouillon, the crushed tomatoes, and the cooked and shredded chicken. 

6. Simmer for about 20 minutes.

7. When ready to serve, place tortilla strips in a baking sheet and bake at 350 F for about 7 minutes or until crispy.

8. Garnish your bowl of soup with the tortilla strips, cilantro, cheese, avocado, sour cream, and a squeeze of lime juice.

Enjoy!