When I think about my favorite soup, I think about a wonderful tortilla soup in Tucson, Arizona. This recipe comes so close to the favorite tortilla soup we enjoyed so much. With each spoonful fun memories would flash back. The addition to the soup, we added mesquite wood smoked chicken. Wood smoked chicken provided a fabulous flavor enhancement with all the other flavors combined. Grab a bowl and spoon, and let’s enjoy some Mesquite Smoked Chicken Tortilla Soup together.
When we first moved to Tucson, Arizona in the mid-ninties, we lived a block from the best little Mexican restaurant. We found ourselves there quite often, and celebrated many special occasions there. The soup in Tucson is probably a very simple recipe, but to us it was a work of art. One of the best parts about the soup was the homemade tortillas served with every bowl. We still talk about the restaurant and all our many favorite menu options.
This month for Recipe Redux we are sharing smoked recipes. Well, I definitely had fun creating a recipe using smoked meat. Especially a recipe that brought back so many happy memories. Hubby and I decided we need to make this recipe again this weekend!
Since we all love cozy soup recipes, especially to keep us warm on a chilly day. Here are a few other soup recipes that are delicious, and will warm you from the inside out: Butternut Squash, Sausage, and Vegetable, Cozy Tortellini Soup, Cozy Lemon Chicken Soup.
- 10 cups chicken stock
- 14 oz can Tuttorosso diced tomatoes, drain ⅓ of the liquid off.
- ⅓ cup onion, diced
- 4 cloves of garlic, diced finely
- ½ cup green bell pepper, diced
- 1 cup shredded mesquite smoked chicken
- 1 tsp Gourmet Garden fresh oregano (or more if you choose)
- 1 tsp Gourmet Garden fresh cilantro (or more if you choose)
- ½ tsp Gourmet Garden red pepper (or more if you choose)
- 1 avocado, cubed
- Shredded cheese
- Greek yogurt
- Salsa
- Tortilla Chips, broke-up
- For the chicken: prepare it in advance or the same day. Use the leftovers for other fun recipes. This recipe will only use one boneless chicken breast. You will use mesquite wood to wood smoke the chicken. Since it is best to wood smoke the chicken low and slow, it will take less then an hour for the chicken to reach 165 degrees F. Let it cool, and shred, then add to soup recipe.
- For Soup: turn stove-top to medium-high heat. In large stock-pot add chicken stock, then add can of diced tomatoes, onion, garlic, bell pepper and let cook for about 15 minutes, add oregano, cilantro, red pepper, and chicken. Let cook together for another 10-15 minutes.
- Add shredded cheese in bowl, then add soup, top with cubed avocado, and Greek yogurt.
- Enjoy!
