Spicy Tortilla Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soup
Serves: 6 servings
Ingredients
  • FOR THE SOUP:
  • Roasted Chicken or leftover chicken meat
  • Cooked white rice ( I use basmati or jasmine)
  • Prepared fresh salsa (your spice preference ¬¬– I use mild)
  • Spicy Enchilada Sauce (see recipe below)
  • Chicken bone broth (recipe is here)
  • Crunchy Tortilla Strips (see below for how-to)
  • Shredded cheese
  • Fresh avocado
  • Fresh cilantro
  • Sour cream
  • -
  • FOR THE ENCHILADA SAUCE:
  • 1 Tbls. chopped garlic
  • ½ onion, minced
  • 1 Tbls. olive oil
  • 1 14-15 oz. can of roasted chopped tomatoes with green chilis
  • 1 cup bone broth
  • 3 Tbls. chili powder
  • 1 Tbls. cumin powder
  • 1 tsp. salt
  • ½ tsp. oregano
Instructions
  1. FOR THE SOUP:
  2. To make a bowl, begin with rice on the bottom and layer your ingredients on top. Pour enchilada soup broth over ingredients and top with sour cream, cilantro and tortilla chip strips or whatever your little heart desires. Instructions on how to prepare the parts are below.
  3. -
  4. FOR THE ENCHILADA SAUCE:
  5. Saute garlic and onion in olive oil until soft.
  6. Add remaining ingredients and heat until almost boiling.
  7. Blend with an immersion blender or in a blender.
  8. With a mesh colander over a bowl, pour sauce into colander and use a spoon to press as much of the sauce through as possible.
  9. Discard the solids.
  10. This will give you a smooth sauce – lots of flavor, no texture.
  11. -
  12. FOR THE SOUP BROTH:
  13. Combine enchilada sauce with 3 cups of bone broth. Heat and stir to combine. Pour over individual bowls of ingredients.
  14. -
  15. FOR THE CRUNCHY TORTILLAS STRIPS:
  16. Cut corn or rice tortillas into thin strips about 3” long. Heat a little bit of olive oil in a pan and sauté them until crisp.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/spicy-tortilla-soup/