For starters, I made Hollywood restauranteur/actress Eva Longoria’s chicken tortilla soup. I made mine rather tomato-y and less peppery, but use your best judgment. This soup is filling and delicious without being very fattening.
The recipe was originally printed in People magazine and has been made, and re-made, in various blogs all over the internet. I used these two websites as a reference for the recipe and this recipe as well.
I know this looks like a long recipe, but it’s really not complicated. It’s actually a pretty simple, inexpensive soup to make, especially if you keep your pantry/refrigerator stocked with a lot of these ingredients.
Here is the exact recipe I used:
9 whole Roma tomatoes , divided
1/2 cup olive oil
1 medium onion, diced
1/2 bunch celery, diced
2 jalapeño peppers, diced (seeds/membranes removed, if you don’t want a lot of heat)
1/4 cup garlic, chopped
About 4 cups low-sodium chicken broth
About 3 cups low-sodium vegetable broth (Adjust as needed)
1/2 cup lime juice
1 teaspoon ground red pepper
2 teaspoons crushed red pepper flakes
2 teaspoons ground cumin
1 tablespoon paprika
3 boneless chicken breasts, cut into strips
2 tablespoons fresh cilantro leaves
1 can yellow corn Tortilla chips, cheese, and sour cream to garnish
Preheat oven to 350 degrees F. In a bowl, toss tomatoes with half the oil, 1 teaspoon salt, and black pepper to taste (I like a lot of pepper, but do what you want). Spread on a baking pan and roast until light brown, 25 to 30 minutes.
I chose to also slice my chicken breasts into strips and threw them in the oven in a separate pan at this point and left them in the oven until everything else was done and the chicken was fully cooked. I seasoned mine with Caribbean jerk seasoning, but you could do lime, taco seasoning or whatever marinade or rub you prefer. If you’d rather grill or saute the chicken separately, that would be fine, too.
While tomatoes are roasting, in a large stockpot over medium heat, sauté onion, celery, peppers, and garlic in remaining oil. Stir frequently until soft and translucent.
To stockpot, add broth and spices. Bring to a boil, then reduce to a simmer. Simmer 20 minutes.
Remove roasted tomatoes from oven (peel should be falling off and tomatoes should be lightly browned) and add to broth.
Using an immersion blender or working in batches with a blender or food processor, blend the soup until desired consistency. I believe Longoria wants it to be broth-like, but I left mine somewhere between salsa and broth consistency.
Return soup to stockpot and place back on heat. Add can of corn (optional but delicious), chicken strips, lime juice and cilantro.
The soup is ready to serve once heated through.
I topped my bowl of soup with a spoonful of sour cream, some shredded cheddar cheese (cotija cheese would be awesome) and tortilla chips.