I know we barely know each other, so you’ll have to excuse me for being so forward so soon and sharing one of my all-time favorite recipes before we even get to second base . I just couldn’t resist!

My husband is from South of the border, and he never cooked a day in his life until he met me. Okay, wait, I should give him some credit – he was a bit of a prodigy when it came to being able to press numbered buttons on a machine to make it magically cook his frozen boxed dinners. But, that aside, cooking wasn’t really his thing. Yet, somehow, some way he has managed to turn out to be quite the chef.

Now-a-days, my husband is actually the primary chef in our household and I’m more of the sous chef. He makes the most Amazing (with a capitol “A”) Mexican dishes based solely on memories of watching his mother cook and remembering the flavors and tastes of Mexico. {WTH! Who can do that!?!} But, I’m not complaining, and the recipe I have for you today will show you why.

OMG To-Die-For Chicken Tortilla Soup

Ingredients

• 1 lb. Chicken
• 2 tbs. Olive oil
• 4-15oz Cans fire roasted tomatoes
• 1/2 White onion, chopped in large chunks
• ~ 1 Heaping tbs. minced garlic
• 2 cups Chicken broth
• Salt & pepper, to taste
• 1 Cup queso fresco (a type of cheese; if you can’t find it, feel free to use a Mexican shredded blend cheese)
• 2 Limes
• 6 Corn tortillas
• 2 Avocados
• 2 large dried chile pasillas or dried chile ancho, stemmed & seeded (you can adjust the # of chiles and whether you take out the seeds depending on how caliente you want your soup to be)

Directions for the Soup:

• De-stem and de-seed the chiles.
• Cook chiles in a dry pan at very high heat; press them down to toast on all sides; as soon as you can smell the aroma of the chile, remove it from the heat; approx. 5 seconds each side. Remove chiles from heat and set aside.
• Heat 2 tbs. olive oil in a large pot
• When oil is hot, add in the onion and garlic
• In a blender add roasted chile pasillas, cooked onion/garlic mixture, fire roasted tomatoes, chicken broth, and salt & pepper to taste.
• Blend on high until completely pureed ~1-2 minute.
• Place pureed mixture back into pan.
• Add chicken to the pan and cook at medium-high heat.
• Bring soup to a boil for 5-10 minutes, or until chicken is cooked through.
• Turn down the heat to low, cover and let simmer for 15 minutes.

Directions for the Baked Corn Tortilla Chips:

• Heat oven to 350 degrees
• Cut 8 corn tortillas into long strips
• Spray olive oil on a baking pan or sheet of aluminum foil
• Place strips in pan or on foil, trying not to overlap the tortillas
• Cook in the oven for ~5 minute
• Flip over the tortillas
• Cook for ~3 more minutes (you will need to watch these like a hawk to avoid burning)

To serve, put the baked, crispy corn tortilla chips at the bottom of the bowl and pour the soup on top; squeeze in lime juice of ½ lime per serving and garnish with chopped avocado and crumbled Queso Fresco cheese.

If you haven’t yet tried a recipe from my blog, trust me you’ve got to try this one! It is warm, hearty, and lick-your-bowl delicious. O, and did I mention it’s healthy too?

Bon Appétit,

Ali

Let’s chat!

• What are your favorite homemade Mexican dishes/recipes? Feel free to share the link to them in your comment
• Who’s the primary chef in your household?
• What are your best tips for taking great food pics for your blog?

[jamiesocial]

This recipe is shared on: Fit and Fabulous Fridays, Foodie Friends Friday, Foodie Friday, and Weekend Potluck.

Disclosure: This post may contain affiliate links, but the thoughts and opinions expressed are always my own. Please visit my Disclosure Policy for more information.