I love soup, especially on a cold winter day. One of my favorite soups to make for my family is tortilla soup. We love Mexican food, and cooking fresh tortilla soup is one of our all time favorite things to eat.
If I can’t locate an organic item the next best thing is all natural.
For those of you who have never smoked chicken before try my recipe for Huli Huli Smoked Chicken which is excellent.
You can also purchase smoked chicken from the store and remove the skin and shred it at home.
This soup goes together fairly quickly and can be made in a crock pot also. Reduce the broth amount by a couple of cups if using a crock pot.
You all know what time is it! Eating Time!
Smoked Chicken Tortilla Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
5 c. shredded, smoked chicken
4 tbsp. butter
4 tbsp. extra virgin olive oil
8 tbsp. flour
3 celery ribs, sliced
5 carrots, grated
1 onion, diced
4 cloves garlic, diced
48 oz. chicken broth
1 c. heavy cream
2 bay leaves
1 tsp dried thyme
1 tbsp. creole seasoning
1/2 tbsp. chili powder
1/2 tbsp. smoked paprika
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. crushed red pepper
fried tortilla strips
Mix all spices together and set aside. In a large dutch oven or soup pot, over medium heat add butter and olive oil. All the vegetables except garlic to pot and cook for about 5 minutes.
Add garlic and cook 1 minute more. Season with 1 tablespoon of spice blend. Add flour and cook 2 minutes. Add chicken broth, and bay leaves.
Add 1 tablespoon of spice blend. Cover pot and cook 30 minutes.
Add shredded chicken to soup pot and cook 10 minutes over medium low heat.
Reduce heat to low and add heavy cream and cook on low for about 5 minutes. Do not allow soup to boil.
Taste soup and see if you need to add anymore seasonings and adjust as needed.
Serve soup in bowl topped with shredded cheese, fried tortilla strips, avocado, sour cream and a wedge of lime.