So I was finally able to do it… I branched out from Cauliflower! This week I am bringing you a series on healthy, homemade soups. Over the next few days, I will have 3 different soup recipes for you that are delicious, fairly easy to make, and will satisfy the whole family any time of year.

I really love making soups because I can prepare the meal ahead of time, and just leave it to simmer on the stove until everyone is ready to enjoy. With it being so hot these days, I prefer to prepare the meal in the morning and have everything ready so when it gets closer to meal time, I can just throw everything together and let it cook.

The first of the three soups is a new favorite of mine. I made this for the first time this past weekend, and I am just so eager to share it with you!

So for Round 1, I share with you… Homemade Chicken Tortilla Soup:

The key to this recipe is the oven roasted tomatoes. Getting hungry yet? Well here’s the recipe:

Ingredients:

8- whole Roma Tomatoes, quartered

3 tbsp- Olive or Garlic Oil

1- medium Onion, diced

3 stalks- Celery, diced

1- Jalapeño, diced (or more for added spice)

4 cloves- Garlic, minced

4 cups- Chicken broth- (I use Bouillon cubes with water)

Juice of one Lime

2 tsp- Cumin

2 tsp- Paprika

1 tsp- Salt

1 Bay Leaf

2-3 boneless, skinless Chicken Breasts, diced, uncooked

Garnish with Tortilla Chips, Light Sour Cream, Diced Avocado, Lime Wedges & Shredded Cheddar or Monterrey Jack Cheese

Instructions:

1- Preheat oven to 350 degrees.

2- Wash tomatoes, quarter them, and remove some of the seeds. Toss tomato quarters with 1 tablespoon olive/garlic oil and place in a single layer on a baking sheet. Roast for 30 minutes.

3- While tomatoes are roasting, heat 2 tablespoons of olive/garlic oil in stock pot over medium heat. Add onion, celery, and jalapeño. Stir occasionally and cook for about 8 minutes until vegetables are soft and translucent.

4- Add the chicken breast , garlic, cumin, paprika, and salt and sauté for another 6 minutes. Add the chicken broth, lime juice, and bay leaf and bring soup to a gentle simmer. Add tomatoes when they are finished roasting and simmer soup gently for about 45-60 minutes, stirring occasionally.

5- Serve soup topped with tortilla chips and your choice of other garnishes. (I serve each bowl individually, and usually garnish with tortilla chips, shredded cheese, 1 tbsp of light sour cream, diced avocado, and a lime wedge.) Serve Immediately.

So there you have it… Homemade Chicken Tortilla Soup. Here is the link to your printable recipe card: Homemade Chicken Tortilla Soup

As I said before, one wonderful thing about this soup is that the longer you simmer it, the more it enhances the flavor… And by the way, it reheats well for leftovers the next day.  Well, I hope you enjoy this recipe as much as my family does. Stay tuned for the next 2 soups in my Homemade Soup series.

That’s all for now. Enjoy 🙂