Step By Step Instructions:

Chicken Tortilla Soup w/ Avocado, Cilantro, and Pepper Jack Cheese 

→Skip instructions, I’m a pro!

I am obsessed with homemade Mexican food! I absolutely love Taco night every week and, nothing makes me happier than a bowl of Mexican Chicken Tortilla Soup on a chilly evening, curled up with some good Netflix! (Or Football!)

If you’re following my Meal Plan 101, this soup is going to be Easy Peasy! If you are making some chicken the day of it will still be easy, it will just take a little bit more time but no worries, it’s delicious either way!  🙂  

The topping game for your soup is completely up to you, however, no Chicken Tortilla Soup is complete without Avocado, Cilantro, Cheese, and some crushed up Tortillas! That’s my personal opinion but, to each his own. Now let’s get started! 

 

Prep Those Veggies: 

1. Place the dutch oven on a burner over medium heat and drizzle with EVOO. Chop the onion, garlic, and cilantro while the oil heats up then add all three to the pot and stir. Sprinkle with a dash of salt. (Use the 1/4 C cilantro and reserve the 1 T.) Do not let brown, just wilt them. Cook stirring for about 10-15 minutes. 

2. Once onion has wilted, pour in one can of Diced Tomatoes w/ Green Peppers and Onions, and the jalapenos, and mix together using a wooden spoon. 

Making the Soup:

3. For this next step I used one of my absolute favorite kitchen tools, the Immersion Blender, but if you don’t have one, dont worry! You can use a hand mixer, blender, or food processor. 

4. Blend together the tomato, garlic, pepper and onion mixture until smooth. (If using a food processor or blender, transfer back to pot after blended.)  

 

5. Once blended, and if you used another blending source, have transferred everything back to the pot, add in the salt, pepper, taco seasoning, cumin, ground coriander, & chili powder. Cook stirring for about 4-5 minutes. 

6. Add in the chicken broth, stir, cover partially, and simmer for about 20-30 minutes.

7. Place a small sauce pot on the stove, add in 2 cups water and 1 cup of dry white rice. Bring to a boil, reduce heat, simmer with a lid on until rice is soft and fluffy. Remove lid, and remove from heat, fluffing rice with a fork. (Generally about 20 minutes.) 

8. While everything is simmering, prep all the toppings. Slice the lemon, lime, and the avocado. (I like to drizzle my avocado with lemon and lime juice, EVOO, and a dash of salt and pepper.) Chop the cilantro, shred the cheese, and crumble the Old El Paso Bold Nacho Cheese Flavored Taco Shells.

9. After simmering the soup add in the chopped chicken breast and stir. Taste and adjust seasoning to your liking. 

10. Using a spoon, scoop desired amount of rice into each bowl. Take the soup ladle and top the rice with Chicken Tortilla Soup. Add on all of your must have toppings, then serve and enjoy! 

11. My favorite part of Chicken Tortilla soup are the toppings! It’s like the icing to a cupcake for me! 🙂 All the flavors compliment each other perfectly, and it’s one of my most desired, go-to weeknight winter meals. 

 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this delicious Chicken Tortilla Soup w/ Avocado, Cilantro, and Pepper Jack Cheese 🙂

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

Chicken Tortilla Soup w/ Avocado, Cilantro, and Pepper Jack Cheese: 

  • 2 T EVOO 
  • 3 Garlic Cloves, Minced  
  • 1 Onion, Diced 
  • 1/4 Cup, + 1 T Cilantro, Chopped, Divided
  • 1 T Salt To Taste
  • 1 t Fresh Ground Pepper 
  • 1 Can 14oz Diced Tomatoes w/ Green Pepper and Onion
  • 4 C Chicken Broth
  • 1 Chopped Pre-Cooked Boneless, Skinless Chicken Breast, Diced or Shredded
  • 2 T Chopped Jalapenos (Fresh or Pickled)
  • 1 t Taco Seasoning
  • 1 T Cumin
  • 1 t Ground Coriander
  • 1 t Chili Powder
  • 2 Cups Water 
  • 1 Cup White Rice 
  • 1 Avocado, Sliced 
  • 1 cup Pepper Jack Cheese, Shredded
  • 2 Old El Paso Bold Nacho Cheese Flavored Taco Shells, Crushed 
  • 1 Each Lime and Lemon, Fresh, Sliced

DIRECTIONS:

1. Place the dutch oven on a burner over medium heat and drizzle with EVOO. Chop the onion, garlic, and cilantro while the oil heats up then add all three to the pot and stir. Sprinkle with a dash of salt. (Use the 1/4 C cilantro and reserve the 1 T.) Do not let brown, just wilt them. Cook stirring for about 10-15 minutes. 

2. Once onion has wilted, pour in one can of Diced Tomatoes w/ Green Peppers and Onions, and the jalapenos, and mix together using a wooden spoon. 

3. For this next step I used one of my absolute favorite kitchen tools, the Immersion Blender, but if you don’t have one, dont worry! You can use a hand mixer, blender, or food processor. 

4. Blend together the tomato, garlic, pepper and onion mixture until smooth. (If using a food processor or blender, transfer back to pot after blended.) 

5. Once blended, and if you used another blending source, have transferred everything back to the pot, add in the salt, pepper, taco seasoning, cumin, ground coriander, & chili powder. Cook stirring for about 4-5 minutes. 

6. Add in the chicken broth, stir, cover partially, and simmer for about 20-30 minutes.

7. Place a small sauce pot on the stove, add in 2 cups water and 1 cup of dry white rice. Bring to a boil, reduce heat, simmer with a lid on until rice is soft and fluffy. Remove lid, and remove from heat, fluffing rice with a fork. (Generally about 2o minutes.)  

8. While everything is simmering, prep all the toppings. Slice the lemon, lime, and the avocado. (I like to drizzle my avocado with lemon and lime juice, EVOO, and a dash of salt and pepper.) Chop the cilantro, shred the cheese, and crumble the Old El Paso Bold Nacho Cheese Flavored Taco Shells. 

9. After simmering the soup add in the chopped chicken breast and stir. Taste and adjust seasoning to your liking. 

10. Using a spoon, scoop desired amount of rice into each bowl. Take the soup ladle and top the rice with Chicken Tortilla Soup. Add on all of your must have toppings, then serve and enjoy! 

11. My favorite part of Chicken Tortilla soup are the toppings! It’s like the icing to a cupcake for me! 🙂 All the flavors compliment each other perfectly, and it’s one of my most desired, go-to weeknight winter meals. 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making my Chicken Tortilla Soup w/ Avocado, Cilantro, and Pepper Jack Cheese 🙂

Recipe inspired from William – Sonoma