Winter is my favorite time to cook. You're stuck in the house, your kids are crawling up the walls (if they're like mine, that's a literal statement), and your fridge is stocked with goodies waiting to be made into magic. 

The snowy season is also the best time to make soups and stews. I put this concoction together last week and my husband declared it was the best soup he'd ever had. I'm sure part of that was him trying to sweeten me up enough to make him banana bread (I'll share that recipe sometime too) for dessert, but regardless, it was a hit.

We had the most incredible chicken tortilla soup at a restaurant called Azul Histórico in Mexico City, and this recipe is really the closest I've come to replicating it! So here it is:

CHICKEN TORTILLA SOUP

Serves 4 with healthy appetites!

INGREDIENTS*

• 2 teaspoons coconut oil

• 1 medium chopped onion

• 6 minced garlic cloves

• 1/2 or 1 medium-sized jalapeño (Judge amount based on your desired spice level)

• 1 small chopped green pepper

• 1/2 cup dry white wine (I used sauvignon blanc)

• 2 teaspoons cumin

• 1 teaspoon chili powder

• 1/4 teaspoon cayenne pepper 

• 1 teaspoon sea salt

• 24 ounces organic chicken bone broth - I used Pacific brand, but if you have a local maker (like Brodo in NYC -- I'm jealous) grab some there!

• 16 ounces organic free range chicken broth - I used Pacific here too. 

• 4 medium-sized chopped fresh tomatoes (any that you like)

• 14.5-ounce can of diced heirloom tomatoes (or regular) - I use Muir Glen's Organic Diced Heirloom Brandywine Tomatoes

• 2 8-ounce cans of tomato sauce

• 1/4 cup enchilada sauce

• 3-4 organic, free range chicken breasts or pulled chicken from an organic rotisserie chicken

TOPPINGS

• 2 chopped green onions

• 2 teaspoons minced cilantro

• 1 diced avocado (or more)

• A few lime wedges

• Garden of Eatin' Organic Multigrain Tortilla Chips, Blues with Sea Salt -- THE BEST tortilla chips ever. Believe me, I'm Mexican so I know my tortilla chips!

*We use only organic fruits and vegetables, oils, and sauces unless organic is unavailable. 

INSTRUCTIONS

Sauté onion in coconut oil over medium heat until it softens and turns a slightly deeper yellow or brown. Add garlic, turn heat to low and cook for another minute. Next, add jalapeño and green pepper and cook until soft (4-5 minutes). Feel free to add more coconut oil if needed. Now add your white wine. Cook for another minute before adding your spices, broths, tomatoes and sauces. Let the soup simmer for at least an hour.

If you're cooking your chicken in the soup, add the chicken breasts in to cook for 20-25 minutes. I will usually allow my soup to cook for AT LEAST four hours, and then add the chicken about 30 minutes before serving. You don't need that long, but I the soup just gets tastier the longer it cooks! Make sure you pull the chicken out of the soup when it's fully cooked, cut it into pieces or pull it apart, and add it back to the soup a few minutes before serving time. If you're using a rotisserie, pull the pieces off and add to soup right before serving it. 

When you're ready to serve, pour a few bowls and be generous with your toppings! Toppings are everything when it comes to chicken tortilla soup. Let me know how it goes!

Chicken tortilla soup from Azul Histórico