Wednesday, September 15, 2010

Simple Chicken Tortilla Soup

Since we got home from California (for my sister's wedding), my boyfriend has been feeling a little under the weather.  He decided that he wanted to make some tortilla soup for dinner and I wasn't going to stand in his way.  So while I was on one side of the kitchen baking muffins, he went to town on the soup.

(Homemade tortilla strips)

Chicken tortilla soup is by far the soup that is made the most in our home during the cold Fall and Winter months.  I don't know whether it's the spice or the heartiness of the soup that does it for us (probably a combination of both), but we seem to make this monthly.  And you really can't go wrong when you're able to make something that tastes so good and remains healthy!


As I've said, we make this soup A LOT, so we've had a ton of time to get it *just perfect* for us.  Grilled corn (my addition), plus the eventual food processing of the entire soup (Blake's idea), leaves you with a hearty and filling dinner. 

(Avocado adds a nice cool and creamy touch to the soup)

I hope you all enjoy this soup as much as we do!  Please let me know how yours turns out (if you try the recipe) and if you come up with any other additions that might make this better. :)


{Recipe} Simple Chicken Tortilla Soup
Ingredients:
   * 2 chicken breasts
   * 1 16 oz. box chicken stock
    * 2 ears of corn
   * 1 large yellow onion, diced
   * 1 clove garlic, minced 
   * 1 14.5 oz can of diced tomatoes 
   * 1/2 tsp cumin
   * 1/4 tsp chili powder
   * 1/2 cup cheese (we like cotija, but feel free to use cheddar or jack for a stronger flavor)
  
Garnishes:
   * 1 avocado
   * A few sprigs of fresh cilantro
   * Homemade tortilla strips


1.) Cut up raw chicken into 1 inch squares

2.) In the bottom of a large pot, combine chicken and 2 cups of chicken stock.  Bring to a medium heat and allow chicken to cook (about 15 min)

3.) While chicken is cooking, grill the corn (adds a much better flavor - you can also do this before you start the chicken), dice up the onion and mince the garlic
  
4.) Add the rest of the chicken stock and diced tomatoes (including the liquid in the can), onion, garlic, cumin, and chili powder to the pot, and bring back to a medium heat

5.) Cut off corn kernels and add to the pot.  Let everything cook for about 30 minutes over medium to medium-high heat.  This will allow the soup to thicken.

6.) You can enjoy the soup "as is" at this point, or you can put it all in a food processor (or blender if you don't have one) and then serve.  

7.) Don't forget to add the garnishes!! You can use any, all, or none of the garnishes, it depends on your personal food preferences.



{Recipe} Homemade Tortilla Strips
Ingredients:
   * 4 corn tortillas
   * 1/2 cup grape seed oil (or you can substitute corn oil)


1.) Cut up tortillas in into thins strips about 1/4 inch think

2.) In a medium frying pan, add grape seed oil and bring to a medium heat.  You MUST use an oil with a high smoke/burning point so that the tortilla strips don't burn.

3.) Add in tortilla strips and wait until they are bubbling vigorously.  At this point, turn over and cook the other side
4.) Remove from heat and add to soup! :)



1 comment:

Chef Dennis said...

I love tortilla soup, it sounds like a great recipe!! Thanks so much for sharing it with us!