Monday, February 13, 2012
Tortilla Soup
A tortilla soup that has a thin broth, shredded chicken, chunky vegetables, and some green chili in it. I haven't made it recently so I don't have a photo for this blog, but I did take a stock photo of this soup awhile back: Tortilla Soup
I included some basic instructions on how to make fried tortilla strips as a garnish - my mom would make them and they didn't last long, and it gives you something to do with any extra tortillas you might have (you need some for the soup, but not many). If that's too much to deal with, maybe just some tortilla chips broken into pieces.
2 quarts of chicken broth (2 boxes)
4 chicken breasts
3 tablespoons vegetable oil
1 cup onion, chopped
3 corn tortillas, chopped
3-5 cloves garlic, crushed or minced
1 tablespoon cilantro, chopped
1 can of Rotel diced tomatoes & green chilis (regular or mild)
an extra can of chicken broth (in case you need more)
1 tablespoon ground cumin
2 teaspoons chili powder
cayenne powder (to taste)
1 bag of small potatoes, cut in half or quarters
5-6 carrots, peeled and sliced
half a bag of frozen corn
GARNISHES!
more vegetable oil
corn tortilla strips
chili powder, salt, and pepper for seasoning
cooking spray
shredded cheese
chunks of avocado
diced cilantro
Heat up the chicken broth in a soup pot to boiling, then reduce to a gentle simmer. Put in the chicken breasts. Simmer the chicken breasts in the chicken stock until tender enough to shred (don't boil the chicken or it'll be tougher). Probably about 15-20 minutes. Remove the chicken breasts (and any bits of fat) and set aside until they cool, then shred the chicken breasts into the chicken stock.
In a skillet, heat the oil on medium heat and sauté the onion in the oil for a few minutes, then throw in the chopped tortillas, garlic, and cilantro. Sauté 'til soft. Mix in the Rotel diced tomatoes and chilis. Then add all of this to the chicken stock in the soup pot. Add the cumin and chili powder. Add potatoes, carrots, and corn in whatever proportions you like. If the soup is too chunky add more chicken stock. Simmer 'til the veggies are done. Add cayenne to taste.
If you want fried tortilla strips as a garnish, start heating up some oil as soon as the soup is simmering. While the oil is heating up, lightly spritz some corn tortilla strips with cooking spray and sprinkle with some chili powder, salt, and maybe some black pepper. Fry them in the hot oil and drain on paper towels.
Serve the soup with shredded cheese, chunks of avocado, fried tortilla strips, and minced cilantro.
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My husband made this last night. Amazing. Suzi's Tortilla Soup is freaking amazing. I love my soups and this one is going into regular rotation.
ReplyDeleteHere's my pix: http://www.flickr.com/photos/tygriss/6938905989/