We usually think of soups as dishes that need extended cooking times. However, this version of tortilla soup is one that I go to time and time again when I need to do something quick for dinner. It requires very little prep time and I can usually have it on the table in 35 to 45 minutes from the time I start preparing it. This makes just enough for dinner for two.
1 boneless/skinless chicken breast or 2 thighs
½ cup onion roughly chopped
3 cloves of garlic roughly chopped
1 to ½ Tlbs olive oil
½ cup of your favorite salsa. (My favorite is Jardine’s 7 Ranch chipolte but I can’t find it here in Santa Fe so I have been using Sunflower’s (Wild Flower In Texas) organic chipolte salsa)
16 oz. chicken stock
water to make desired volume of soup
cooked basmati or other long grained rice
shredded cheddar cheese
1 avocado sliced
Heat the olive oil in your favorite soup/stock pot. Sweat the onions and garlic in it.
While the onions and garlic are cooking, dice the chicken into bite sized pieces. Sprinkle them generously with chili powder and cumin. Mix to coat.
Add the chicken the onions and garlic. Cook it until the edges are turning white on all sides. Add the salsa and stir well before adding the stock and water.
Turn the burner to high until it just begins to boil. Then cover and simmer about 25 minutes.
I usually cook the rice while the soup is simmering. That way, I sent the timer for 25 minutes and they are ready at the same time. I add the salt after the soup has finished cooking because it seems to me that it doesn’t pull moisture out of the chicken that way.
We usually put the rice in the bowl and pour the soup over it. Then we add the tortilla chips, cheese and avocado on top.