When I lived in San Antonio during the 80s/early 90s, one of my favorite spots for lunch was the cafe at the Gunther Hotel in downtown San Antonio. Almost every day I ordered the same thing: a bowl of their chicken tortilla soup. I’ve never quite perfected it but after many attempts have come to enjoy this recipe when the weather cools down. Since I’ve been experimenting over the years to make this soup, I don’t have any measurements to share (what else is new?).
This is a pretty easy tortilla soup to make and perfect for cold winter days.
- BBQ marinated boneless pork chops or skinless chicken breasts – shredded
- 1 large can chopped tomatoes or 2 large fresh chopped tomatoes
- 1 large chicken bouillon
- 1 medium can diced chiles
- 1 medium red onion – chopped
- 1/2 – 1 cup cilantro
- 1 jalapeno or serrano pepper – sliced – remove seeds
- fresh lime juice
- water – I just filled the tomato can with water and 2 cans of water from the chile can. Could have used more water to make more soup/liquid.
- shredded cheddar/monterey cheeses
- avocado slices
- tortilla strips (use either tortilla chips or cut fresh corn torillas into strips & fry until crisp)
- Place all ingredients but last 2 (cheese & tortilla strips) into crockpot.
- Cover and cook on low for 8 hrs.
- Into each serving bowl, add tortilla strips and crushed tortilla chips. Ladle soup into bowl and top with shredded cheese.
I much prefer to brown my chicken with garlic & onions before adding to the crockpot but you can eliminate that step & go straight to put everything into the crock pot. You can also eliminate the crockpot and simply continue cooking in the same pot that you’ve browned your meat in. Just let it simmer until you’ve achieved the taste you want in your broth.
I also prefer to cut the corn tortillas into strips & then deep fry over store-bought tortilla chips.