Chicken tortilla soup

Chicken tortilla soup

You will love this version of chicken tortilla soup if you are a clear soup fan but still want the soup to be substantial! I personally would like to add half cup heavy whipping cream and a generous topping of grated Monterey / pepper Jack next time!!! I came across this awesome idea later to serve this soup with a selection of topping on the side. Courtesy: bree  from “bakedbree”.

http://bakedbree.com/creamy-chicken-tortilla-soup

I can’t wait to give it a try. Extra toppings I would try are:

Cooked/canned red kidney beans, fresh salsa, sautéed capsicum/bell pepper, pickled jalapeno, cooked/canned corn kernels, chopped coriander leaves/cilantro…….

So, next time I’ll have all the above toppings plus the tortilla chips, the grated cheese and the chicken waiting on the side. Till then, let’s see how the basic soup is done.

Peel, wash and chop the garlic, onion and tomato fine. Sauté the chopped vegetable in butter for 5 minutes. Add water, stock cubes, cumin, oregano, chilli powder and rice. Bring to boil and simmer till rice is cooked soft. Adjust seasoning and add more water if rice absorbed too much water. Add lemon juice and chicken. Simmer for 2-3 minutes. (I will add half cup heavy whipping cream next time, after taking the soup off the stove). Serve with toppings.