Cheesy Chicken Vegetable and Tortilla Soup

    Cheesy Chicken Vegetable and Tortilla Soup

    (19)
    3saves
    2hr10min


    19 people made this

    About this recipe: Don't be put off by the long ingredients list for this recipe, the resulting soup is really worth it. It's hearty, delicious and perfect for those cold winter nights.

    Ingredients
    Serves: 14 

    • 3 tablespoons olive oil
    • 3 onions, chopped
    • 10 cloves garlic, chopped
    • 4 (400g) tins whole plum peeled tomatoes
    • 2 tablespoons dried basil
    • 2 tablespoons dried oregano
    • 2 tablespoons ground cumin
    • 2 teaspoons ground black pepper
    • 3.75 litres water
    • 2 (0.9 to 1.35kg) whole chickens, cut into pieces
    • 5 bay leaves
    • 2 sprigs epazote
    • 450g tomato puree
    • 1 red pepper, julienned
    • 1 green pepper, cut into 2.5cm pieces
    • 2 carrots, sliced thin
    • 240g thinly sliced celery
    • 375g courgettes, diced
    • 3 potatoes
    • 450g spinach, rinsed and chopped
    • 2 avocados, peeled, pitted and diced
    • 675g grated cheese
    • 3 corn tortillas, cut into 1.25cm strips
    • salt to taste

    Method
    Prep:1hr  ›  Cook:1hr10min  ›  Ready in:2hr10min 

    1. Heat olive oil in large frying pan and saute onions and garlic over low heat until they are translucent and soft, about 8-10 minutes. Add tomatoes, basil, oregano, cumin and black pepper and cook over low heat, partially covered, another 10-12 minutes. Let cool, then blend in a food processor until smooth. Set aside.
    2. Bring water to the boil in a large pot. Add chicken, bay leaves and epazote. Water should cover chicken by about 2.5cm. Skim off foam and fat that surface in first 5 minutes. Add reserved puree and tomato puree and cook; partially covered, with liquid at rolling simmer, for another 20 minutes. Transfer chicken to a serving plate. When cool enough to handle, remove skin and bones, then shred with two forks.
    3. Add peppers, carrots and celery to stock and cook over low heat for 5 minutes. Add courgettes and cook an additional 5 minutes. Remove vegetables from stock with slotted spoon. Salt stock to taste.
    4. Peel and par-boil potatoes. Then dice and saute in a little olive oil until brown.
    5. Place a scoop of vegetables and a heaping tablespoon of potatoes in a large soup bowl. Next, add tortilla strips, spinach, shredded chicken, avocados and cheese. Pour piping-hot stock over everything and serve immediately.

    Ingredients

    Epazote can be purchased in Hispanic speciality shops or online.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (19)

    by
    21

    I liked the flavor of this recipe. I did use cilantro instead of the epazote because I've never used it, wasn't sure of the flavor, and didn't want to take a chance on my family not liking it after all the work that goes into this lol. I followed the rest of it to a 't'. I do think it tastes even better the next day (I just mixed everything together in a tupperware instead of saving each layer seperately and it was yummy). I do not however agree with all here that this recipe is worth all the work. I have made some elaborate recipes which are worth all the work, but I am sorry to say, for us this is not one of them. I think it could be done with many shortcuts and have the same flavor. Will tinker with it and find an easier way to make it. But overall flavor deserves 4 stars!  -  28 Oct 2004  (Review from Allrecipes US | Canada)

    by
    17

    This was very good, however I scaled down the number as well as the quantity of ingredients and made some major modifications in order to make this a little less time consuming to prepare. Instead of chicken, I used fully-cooked chicken sausage w/spinach and asiago cheese. Since the sausage had spinach in it I omitted this from the ingredient list. I used chicken broth instead of water, and I used diced tomatoes instead of whole. I did not puree the tomatoes in a food processor. I used tortilla chips instead of corn tortillas, and I also added a dollop of sour cream to the finished dish. I served this to 4 picky teens and they all had seconds!  -  19 Jul 2006  (Review from Allrecipes US | Canada)

    by
    17

    This soup is absolutely delicious. It takes some work and time, but it makes a huge pot and will last several days.  -  11 Nov 2001  (Review from Allrecipes US | Canada)

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