I love soup. Baked potato soup, cheese broccoli soup, chicken noodle… you name it, I’m there. However, my heart holds a special place for Garcia’s Tortilla Soup (part of the reason it holds such a special place is because Josh used to always get Thai food to go and then pick me up some soup – you could say he’s my Soup Snake.) Since I moved to Austin I haven’t been able to have it, and not to be dramatic, but, I’m crushed. I talk about wanting that damn soup more than anything else so last night I decided to try to recreate it. Here’s how it went:
It was 87.5% just like Garcia’s and here are the exceptions: I used too much rice*, it wasn’t the exact same type of cheese and the ingredients I used were 100% real and nutritional.
How did I do it? Glad you asked.
What you’ll need:
1/2 white onion
2 chicken breasts
3 cups of jasmine rice
*note that I measured this out to make sure I was telling you to use a good amount and not too much like I did at first
2/3 bag of cheese (I used Organic Valley – they use only grass fed cows so no antibiotics!!)
1 tbs avocado oil
1 jar of salsa (we use a homemade salsa that Josh’s dad makes for us, but any kind will do)
3 corn tortillas
1 tbs cumin
Salt and Pepper to taste
32oz Chicken Bone Broth
- Dice onions and throw into avocado oil at the bottom of your pot.
- Pour in Bone Broth, add in spices and bring to a boil.
- Throw in chicken breasts and pull the heat down a notch or two. Continue to cook chicken breasts until they are at least 160 degrees.
- Add rice and let it cook until it has absorbed enough broth to be soft.
- Shred chicken as rice cooks.
- When the rice is ready, throw the chicken and your cheese into the pot.
- Add in Salsa.
- Thinly slice tortilla’s into strips
- Cover in avocado oil
- Add Salt
- Cook at 350 for 10 minutes