The Best Tortilla Soup Recipe Ever!

   I saw a recipe for Tortilla Soup and thought that sounds good. I made and it was good. I was like, it needs something...more of this and how about that, after several times of  making it- I perfected the recipe! My family loves it. When they ask what is for dinner? I say Tortilla soup and  they say good that is one of my favorites:)
   I have ordered Tortilla Soup at several restaurants and was disappointed because they didn't even come close to the flavor  my recipe has. Recently, we went to Mexico and had it-same thing didn't measure up, however I liked there presentation which I will share with later in this post.
   I am going to share my recipe with you-Enjoy:)

                      Chicken Tortilla Soup

Ingredients:

3-4 Large Dried Ancho Chiles-I find then in a bag at Walmart in the produce section.

8 cups of chicken Broth

2 Tbsp. Olive Oil

1 Large Onion Diced

4 Garlic Cloves-minced

2 Lg. (28 oz.) cans of diced Tomatoes

1 Rotisserie plain traditional Chicken –Meat shredded or poached chicken(directions below to poach)-I actually prefer this because it is not flavored and doesn't have that chemical taste some rotisserie chickens have-it really absorbs the flavor of the soup instead.

¾ Cup Cilantro-chopped (1/2 c in soup ¼ c for garnish)

1 ½ Limes (chunk 1 lime and leave the other in half)

1 Avocado-chopped into chunks

¾ Cup Mexican cheese blend shredded or sharp cheddar cheese shredded

2 Cups Tortilla Chips Broken up or now I found at Walmart in the produce section they sell in a small bag tortilla strips.

Directions:

Cut Chiles in half de-seed and stem them. In a small pot put 4 cups of chicken broth and add chilies on medium-low temperature until soft-usually 15-20 minutes. Let cool.

Meanwhile dice a large onion, mince garlic cloves and Sautee in a large soup pot with Tbsp. Olive Oil until tender. Add 4 cans of chicken broth and 2 can chopped tomatoes.

In a blender add 1 can of tomatoes and chilies and broth you softened them in (there may be seeds and settlement in the bottom drain carefully and leave that in bottom and discard or use strainer) Blend until medium consistency it will add amazing flavor and thicken the soup. Add to soup pot.

Squeeze half of lime, season with Salt and Pepper to taste. Simmer on med-low for a 15 minutes.

Add shredded chicken and cilantro. Cook for 15 minutes.

Garnish with a wedge of lime-squeeze in fresh-adds of burst of flavor, Avocado chunked, shredded Mexican cheese and tortilla strips. Enjoy!

Poach chicken breasts Directions:

2 bone in chicken breasts, 1 clove garlic-halved, ½ of a bay leaf, 1 carrot roughly chopped, 1 rib of celery roughly chopped, 1 onion quartered, 1 lemon sliced, fresh flat leaf parsley-a small partial bunch-about 5 sprigs)-rinsed left whole , salt and pepper to taste.

Put into a large pot cover the chicken breasts with water and bring to a boil. Reduce heat to low. Simmer for 45 minutes up to an hour depending on size-use meat thermometer (165 poultry) to see if they are done. Cool. Remove chicken from bones and shred. 

The way they serve it in mexico is they put the garnishes in the bowl and give you the soup on the side and you pour the soup in the bowl.