I started making my own soups a couple of years ago and I’m pretty sure I’ll never buy canned soup again. This one is not only warm and tasty, it’s a good way to use up leftover rotisserie chicken. Some tortilla soup recipes feature corn or black beans which definitely gives the dish a heartier texture, but I like mine smooth and silky with tasty garnishes on top, including the all-important broken tortilla chips. — L. Weal
2 tablespoons canola oil
1 medium onion, diced
1 cup diced bell peppers (red, yellow, or orange)
2 jalapeño peppers, seeded and chopped
2 tablespoons minced fresh garlic
28 ounces crushed tomatoes
3 cups chicken stock
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 tablespoon kosher salt
rotisserie chicken breasts, shredded
1/2 cup chopped fresh cilantro
tortilla chips, broken
shredded Monterey Jack cheese
large (5-quart) pot
measuring spoons and cups
blender, or food processor
1. Cook onions, bell peppers, and jalapeño peppers with oil in pot over medium heat, stirring frequently until just tender — about 5 minutes.
2. Add garlic and tomatoes and stir well, then bring heat down to medium-low. Simmer 5 minutes. Turn off heat and allow vegetable mixture to cool.
3. Pour mixture into blender and pulse until smooth.
4. Return to pot, add chicken stock, chili powder, cumin, and salt. Simmer 15 minutes, stirring occasionally.
5. Ladle soup into bowls and top with chicken, cilantro, and broken tortilla chips.
NOTES & TIPS
• Pulse the vegetable mixture in batches if using a small blender or food processor. To avoid decorating your walls with spicy tomatoes, make sure the lid is on good and tight before you start.