I always order this soup when I visit El Torito Restaurant. It’s delicious, flavorful, healthy, and freezes well. I always double or quadruple the recipe and freeze the leftovers. Today, I’m using leftover chicken from last night’s Roast Chicken with Pan Gravy. You can always use a store purchased rotisserie chicken too! I’m also a huge fan of cilantro – so I always add more fresh cilantro to the soup after it’s done simmering.
El Torito’s Tortilla Soup
7 cups chicken broth
1 medium yellow onion -- diced
2 carrots -- peeled and diced
2 stalks celery -- diced
1 bell pepper -- seeded and diced
1 potato -- peeled and diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic -- peeled and chopped
1 teaspoon dried mexican oregano
Salt and Pepper to taste
2 medium boneless skinless chicken breast halves -- poached and shredded
1 zucchini -- diced
2 medium tomatoes -- diced
1 1/2 cups jack cheese -- shredded
10 slices avocado -- garnish
cilantro sprigs -- garnish
Combine broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic, oregano, salt and pepper and bring to a boil. Lower heat and simmer for 25 minutes. Add zucchini, tomatoes and chicken and bring to a boil and then simmer and additional 10 minutes.
Remove from heat; remove and discard bay leaf. Serve with cheese and avocado.