Thursday, October 2, 2014

Tortilla Soup

Soup is a quick way to warm you up on a cool fall day, and this recipe for tortilla soup is a staple in our house. The healthy ingredients will keep you satisfied and the jalapeño adds an extra little kick.

What You'll Need:
Shredded Chicken (see below)
2 tsp olive oil
2 cups onion, diced
1 cup celery, diced
2 cups carrots, diced
1-2 jalapeño peppers, seeded and chopped
5 cloves garlic, chopped
2-3 quarts of chicken stock
1 28oz can diced tomatoes
1 tsp cumin
1 tsp ground coriander
Kosher salt and fresh black pepper
1/2 cup fresh cilantro
6 fresh white corn tortillas
Tortilla strips or corn chips for serving

  1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until tender. 
  2. Add the garlic and stir until fragrant (about 60 seconds).
  3. Add the carrots, celery, jalapeño, tomatoes, broth, cumin, coriander. Season with salt and pepper to taste. 
  4. Cut the 6 corn tortillas into strips. Add the tortilla strips and cilantro to the soup.
  5. Bring the soup to a boil, then lower the heat and simmer for about 45 minutes. The tortilla strips will dissolve and the veggies will get soft. 
  6. Add the shredded chicken and re-season as needed. Serve the soup with crispy tortilla strips (or crushed up chips) and extra cilantro for garnish. 

Shredded Chicken:
I typically have shredded chicken in my freezer, leftover from a whole roast chicken. However, if you only have chicken breasts on hand, here's a great way to create the chicken you need for the soup:
  • Add 2 boneless, skinless chicken breasts to a pot with 3 cups of water or broth, 2 cloves of garlic, 2 Tbsp chopped onion, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp oregano, and a sprinkle of salt and pepper.
  • Allow the ingredients to come to a boil and cook for 30-35 minutes. 
  • Let the chicken cool, then shred it with two forks. The chicken will fall apart!

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