Teri Gault’s Chicken Tortilla Soup Recipe
Teri Gault’s World Renown Chicken Tortilla Soup is worth the preparation time –– you’ll hear “olé” and “gracias” from your family and dinner guests.
It’s ready in one hour and 15 minutes with a prep time of 30 minutes and a cook time of 45 minutes.
3 chicken breasts with bones and skin
1 can tomatoes with green chilies
1 7-ounce can diced green chilies
1 32-ounce box chicken broth
1 diced onion –– half for soup, remainder for garnish
1 Anaheim Chile, diced
3/4 cup frozen corn
1 cup cooked brown rice
5 corn tortillas, thinly sliced
1 bunch fresh cilantro, stems removed
3 cloves garlic, crushed
3 tablespoons chili powder
1 tablespoon ground cumin
Salt and pepper to taste
4 cups water
1 cup Muenster or Cheddar cheese, shredded
2 to 4 tablespoons oil for frying tortilla strips
Optional: Diced red tomatoes for garnish color
1/2 lemon, squeezed for juice
Simmer the chicken breasts in water, broth, salt and pepper, until done, about 20 minutes. (You can substitute boneless skinless chicken breasts, but the flavor will not be as rich.) Remove breasts from broth and let cool.
Add to the broth the canned tomatoes, green chilies, Anaheim chili, 1/2 diced onion, corn, rice, juice of half a lemon, garlic and seasonings.
Add a large pinch of cilantro, about 2 tablespoons, to broth, and combine the rest with the other half of the onion for garnish.
Cut tortillas. You can use herb scissors to make thin, uniform strips. Fry in oil on medium high for 2 to 3 minutes, and drain on paper towels.
Dice the three cooked chicken breasts, removing skin and bones. Add chicken to soup, separating and shredding chunks with your fingers.
Simmer until heated through, about 5 minutes.
Serve soup topped with grated cheese, fried tortilla strips, and onion and cilantro garnish.
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