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Tortilla Soup with Chicken, Tomatoes & Avocado Recipe

November 3rd, 2010 by Pamela Murski


Tortilla Soup with Chicken, Avocado & White Mexican Cheese

Nothing says “Fall” better than a really good bowl of delicious soup!  Earthy, slightly spicy, sublime, down home good is how I describe really good homemade tortilla soup.  The soup is simple to make and is even better the day after it is made.  Serve it with chunks of hearth style bread for soaking up all the delicious juices while savoring every bite.  Fresh avocado and Mexican white cheese is a must!  Pair it with a spicy red wine, such as the  “Saucy Red” from our local “Windy Winery” located just a few miles down  from the B&B.

Chicken Tortilla Soup:

2 Tablespoons Olive Oil
1 Onion, peeled and quartered
2 cloves of garlic peeled
4 stalks of celery
1 bunch of cilantro
1 poblano pepper, roasted & peeled
4 Carrots
The peels of two carrots- reserve the carrots for the soup
1 whole Turkey breast
1 8oz. can of organic stewed tomatoes
¼ cup of olive oil
Pinch of cumin
1 cup of fried corn tortillas
1 Avocado
Shredded White Mexican Cheese of choice

Stock Instructions
Drizzle 2 tablespoons of olive oil in bottom of large stock pot.   Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.  Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.   Cut the stems off your Cilantro bunch. Reserve the leaves. Add stems to the stock pot.  Add water to your pot so that it is 3/4 full.  Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot.  Remove turkey from bone. Reserve the meat. Discard the  bone.  Strain the soup by using a colander over another stock pot.  Discard the vegetables.  Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.

In blender add 1 8oz. can of organic stewed tomatoes and ¼ cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.   Add 2 carrots cubed to stock.   Add 2 celery stalks chopped to stock.  Cover and boil for 30 minutes until the vegetables are tender.  Add 1/4cup increments pureed pepper-tomato mixture to your broth.  Add 1/3 cup of turkey meat per cup of stock and allow simmering.  Taste for salt and finish with a pinch of  ground cumin.

Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.

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