We’ve been enjoying this soup for about 10 years and its still always a favorite. The first time I made it, Scot and I were just married living in a tiny apartment in Chandler. We had barely any counter space & I had to read the recipe about 100 times as I was making it. Checking and double checking that I was doing it right. The kitchen was a total mess & I felt like I was using every appliance in our kitchen. Now? I don’t even look at the recipe & am not sure I even make it the original way. Funny how quickly time goes and how what we once that was hard, becomes second nature.
1/2 yellow onion thinly sliced
2 garlic cloves
1 bunch fresh cilantro
2 - 10oz cans Rotel tomatoes, drained
1/2 t ground cumin
2- 14oz cans chicken broth
Shredded cooked chicken (I use a food processor to get it nice & fine)
Monterey Jack Cheese
flour tortillas, cut into strips & fried golden brown
In a frying pan, over medium hear, heat 1 TB olive oil. Add onion & garlic, sauté about 5-8 minutes, add cilantro and continue sautéing for 2-3 minutes. Combine the above mixture and 2 cans of Rotel tomatoes in blender until puréed. In stock pot, combine puréed mixture, 1 TB oil and cumin. Heat until it thickens and darkens, about 5-6 minutes. Over medium heat add chicken broth, cover partially and let thicken slightly. Add cooked and shredded chicken, season with salt, pepper, and chili powder to taste.
On each serving of soup add fresh avacado, cheese, sour cream, lime and my favorite? Tortilla strips. My picky eaters add lots and lots of tortilla strips.
Enjoy the night you make it & again the next day, its even better as a leftover.
Try it & tag me when you do.
Hi, I'm Amy. When I'm not scouring the valley for the perfect new house, you can usually find me in the kitchen with a gaggle of kids. Chips, salsa and a Diet Coke are usually in hand.