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
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

  • 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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