Who doesn’t love a nice warm bowl of chicken tortilla soup? It’s got crunch. It’s got cheese. It’s got heat. It’s got flavor - and plenty of it. This recipe, from our friends over at The Gracious Gourmet, is one of my favorite go-to meals in the winter. And spring. Actually, I like this one year-round. I add a little avocado to my garnish as well. The Hatch Chile Pesto, by the way, is a sofi-Award winner; it’s good stuff.
5 cups chicken broth
½ pound boneless skinless chicken breast (chopped in small pieces)
1 (14 oz.) can petite diced tomatoes, with juice
½ jar Hatch Chile Pesto
Salt and black pepper to taste
1 cup finely shredded cheddar cheese for garnish
1-2 cups broke tortilla chips
½ cup sour cream for garnish (optional)
Place first four ingredients in a three-quart saucepan. Bring to a boil, then turn down to a simmer, cooking until chicken is done (8-10 minutes). Adjust salt and pepper, if necessary. Spoon soup into deep bowls and garnish with broken tortilla chips, shredded cheddar cheese and a swirl of sour cream, if desired. Makes four servings.
Recipe and photo courtesy of The Gracious Gourmet.