Island's Tortilla Soup

Recently, Eric told me that my soup was better than the restaurant's. I am glad because it is pretty easy to make and cheaper than going out!

Here's the recipe if you want to try it!

Island's s® Tortilla Soup

Rotisserie Chicken from Store (Or you can roast your own, but why)
16 Cups (1 gallon) water
1 Medium Spanish onion, diced, (2 cups)
1 Medium red bell pepper, diced (1 cup)
2 Medium carrots, diced (1 cup)
2 Anaheim peppers, diced (3/4 cup)
2 Cloves garlic, minced (1 tablespoon)
4 6-inch yellow corn tortillas, diced (1 1/2 cups)
juice of 2 large limes (3 tablespoons)
1 Tablespoon salt
1 Teaspoon chili powder
1 Teaspoon ground cayenne pepper
2 Tablespoons minced fresh cilantro

Tortilla Strips
2 Cups vegetable oil
6 6-inch yellow corn tortillas
1 Teaspoon chili powder
1/2 Teaspoon garlic powder
3/4 Teaspoon ground cayenne pepper
1/2 Teaspoon salt

Garnish 1 cup shredded Monterey Jack cheese 2 avocados, diced

INSTRUCTIONS:
Removed meat from cooled chicken. Discard skin and use bones for stock.

Add bones to water in a large sauce pan or stock pot. Bring just to boil and reduce heat, simmer 30 minutes.

Remove a tablespoon of drippings from chicken package (or use olive oil) into large skillet over medium heat. Saute onion, peppers, carrot and garlic in hot skillet for 10 minutes over medium heat.

After bones have simmered 30 minutes, remove from water, and add sauteed vegetables, 1 1/2 cups diced corn tortillas ,chicken meat, lime juice, salt, chili powder and cayenne pepper.

Simmer about 30 mintes and then add cilantro. Simmer up to 30 minutes longer, until vegetables are cooked through.

Heat 2 cups of vegetable oil in medium saucepan.

Make crispy spicy tortillas strips by cutting a pile of 6 small corn tortillas into 1/4-inch strips. Fry strips, half at a time, until crunchy. About 4-5 minutes. Drain on paper towels.

Combine seasonings for strips (chili powder, cayenne and salt) in a bowl. Toss tortilla strips with seasoning until strips are coated.

Serve bowls of soup topped with a 2 tablespoons of shredded Jack cheese, about 2 tablespoons of diced avocado. Top with a handful of tortilla strips.

Yields 8 servings


I often skip the sautéing step if I have time to let the soup cook for a few hours, it cuts out that tablespoon of fat calories and saves me from having to wash another pan. I just follow the recipe but still wait til 30 minutes before serving to add the cilantro.