I love a fabulous bowl of tortilla soup and there are plenty of places to get one in my hometown of San Antonio, TX. Many places serve variations of this soup which includes with tomatoes or without. I have to admit, I like mine with diced tomatoes. Making tortilla soup without tomatoes doesn't seem right to me. I'm all about the garnishes when it comes to this soup. Large slices of avocado, crumbled or shredded cheese and fried tortilla strips takes this soup over the top. This is my version of this classic soup.
1 tablespoon olive oil
2 cloves garlic, minced
1/2 small onion, diced
1 bell pepper, diced
1 4 oz can diced green chilies
1 teaspoon of cumin, mexican oregano and ancho chili powder
(You can substitute oregano for mexican oregano and chili powder for ancho chili powder)
4 cups chicken broth
1 14.5 oz can of fire roasted diced tomatoes
1 tablespoon cilantro, diced
4 small baked chicken breast, diced
fried corn tortilla strips or a handful of tortilla chips
1 avocado, sliced
Queso Panela (you can substitute Monterey jack cheese)
In a large soup pot, heat olive oil. Add garlic and onion, cooking until translucent. Add in bell pepper and green chilies. Cook 4 minutes. Add in spices and mix well. Add in tomatoes and chicken broth and bring to a boil. Lower heat and simmer for 20 minutes. Add in diced chicken and cilantro and cook for another 10-15 minutes. Garnish with tortilla strips, cilantro and cheese.