This soup is chocked full of "good for you" food yet tastes astonishing! |
Chilies, cumin, chili powder, garlic, onions, and hot sauce all blend into a heavenly concoction. |
Ingredients for Chicken Tortilla Soup, my way:
4 C. cooked chicken shredded and skin removed (I used leftover chicken)
2 T. olive oil + an additional 1 C. for frying the tortilla strips
1 heaping teaspoon of Cumin
1 rounded teaspoon of Chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt + additional for dusting the tortilla strips after frying
2 large diced onions (about 1 1/2 C.)
1 large or about 1C. red bell pepper
3 cloves of fresh garlic chopped
1 can Rotel tomatoes with green chilies
1 small can of diced green chilies
2 quarts of chicken stock
1/2 of a 6 ounce can of tomato paste (freeze the rest for later)
2 cans of vacuum packed Mexi-Corn
2 cans of black beans drained
2 diced carrots
3 T. cornmeal
2 T. fresh Cilantro chopped + more for garnish
Dash or two of your favorite hot sauce
5-6 whole corn tortillas cut into uniform strips 2-3" long
Garnish :
Fresh chopped Cilantro
Sour cream
Diced avocado
Diced red onion or green onion
Grated Monterrey Jack cheese or Mexican Blend Cheese
Shred chicken and set aside. If you do not have cooked chicken season 2 or 3 large pieces (1 to 1 1/2 pounds) of fresh chicken ad roast at 375 degrees on a oiled sheet pan for about 25-30 minutes. Cool, remove skin, and shred as previously explained.
Heat 2 T. oil in a soup kettle with a heavy bottom. Saute the onions, red pepper, and garlic. Add the Rotel, stock, and seasonings. Stir well. Mix in the chicken, corn, beans, diced carrots, and cornmeal stirring as you do. Reduce to simmer and continue coking for 30-40 minutes. Stir occasionally.
Add the cilantro and hot sauce and taste to adjust the seasoning if need be. By now it smells so good it requires willpower to keep from pulling out a bowl and sampling.
Turn off the heat and let the soup sit for 10-15 minutes while you heat the additional oil in a shallow pan and fry the tortilla strips. Drain on absorbent paper and lightly dust with salt.
Brian is not big on avocados. |
This was my bowl, I like the works! |
Yield about 10 servings and I predict it just gets better the longer it sits. Yummmm.
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