The other day, we were all struggling with a cold and needed to eat something a little more soothing for dinner. I decided to make some Chicken Tortilla Soup using my Cast Iron Dutch Oven to see how it would turn out. We were not disappointed with the results. Food cooked in our cast iron, seasoned with our Kitchen Tallow, is the best!
Chicken Tortilla Soup
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 stalks of celery, sliced into 1/4″ pieces
- 1 cup carrots, cut into smaller pieces
- 2 pieces garlic, minced
- 3-4 mini bell peppers, chopped
- 1 can diced tomatoes
- 1 can Rotel diced tomatoes
- 2 chicken breasts
- 4 cups of chicken stock
- Salt and Pepper, seasoned to taste
- 2 tsp coriander
- 2 tsp cumin
Start by heating your Dutch Oven over Med-High heat and adding 1 Tbsp of olive oil. When ready, add onion, celery, and carrots cooking until softened and fragrant. Add garlic and bell peppers and cook for a minute until fragrant.
Add chicken stock, chicken breast, both diced tomatoes, salt, and pepper. Add cumin and coriander. Pause and smell the spices because they smell so yummy. :). You can add some different spices to your taste and liking as well.
Heat up the soup until it is boiling, then turn it down to a simmer, and put the lid on top. Simmer for 20-30 minutes until the chicken is cooked through.
Once the chicken is cooked thoroughly, shred it with forks to break it into smaller pieces. You can do this with a lot of precision if you take it out of the soup and add it back after you are done. I usually do it with the chicken still in the soup.
Enjoy your soup with some tortilla chips on top, guacamole, and sour cream!
Chicken Tortilla Soup is the perfect meal for any season and especially when you have a bit of a cold.
Check the shop to stock up on some Kitchen Tallow, on sale until the end of this month!
Until next time- keep cooking in cast iron, <3 Kate