Friday, November 11, 2011

Chicken Tortilla Soup



This Mexican soup is a fairly recent incarnation. The soup is named for the fried corn tortilla strips used. It can usually be found on Mexican and Tex-Mex menus. Toppings for the soup include sour cream, avocado, cilantro and homemade tortilla chips.
Chicken Tortilla Soup
Ingredients:
note there are options listed for how spicy you want to make soup
  • 3-4 cooked chicken breasts or deli rotisserie chicken works just fine (shred meat using 2 forks)
  • 4-5 TB. olive oil divided
  • 1 cup frozen corn
  • 6 cups low salt chicken broth
  • 1 can black beans rinsed and drained
  • 2 jalapenos finely diced or 1-2 dried poblano chiles seeded 
  • 1 TB. minced garlic or 2 cloves of garlic finely minced
  • 1 small red onion diced
  • 1 can (14.5) fire roasted tomatoes or 1 can diced tomatoes with garlic, oregano,basil
  • 1 green and red pepper diced
  • 2 TB. tomato paste
  • 1-2 TB. chili powder
  • 3/4 tsp. cumin
  • 3/4 cup spicy V8 juice or Mr.&Mrs. T's Tomato Juice
  • 1 bay leaf

Directions:
  • Saute in 2 TB. olive oil onion, 1-2 TB. fresh cilantro and garlic
  • Add tomato paste, tomato juice, can tomatoes, chili powder, cumin to onions and garlic
  • Add all to blender and process 1-2 minutes till smooth
  • In same fry pan saute in olive oil peppers
  • In a soup pot add tomato mixture from blender, broth, jalapeno, bay leaf, beans, corn, peppers and shredded chicken
  • Bring to boil, reduce heat and simmer uncovered 20 minutes
  • Discard bay leaf 
  • To serve add fried corn tortilla chips or in produce section of store purchase flavored tortilla chips to save time-add dollop sour cream, avocado wedges or lime slices  





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