10-13-11 Dinner Blog
Tortilla Soup – Ya gotta love it! So easy, so predictable, and so so tasty! Having made this earlier in the week, I just had to warm the soup and serve!
The days were getting more and more crazy. I needed simplicity. Serving soup out of a pot did the trick.
I cut and portioned an avocado across the four bowls, ladled soup in each bowl, sprinkled some cheese and tortilla strips and served! Ace!
An 11 rating across the board! This soup is a winner! The flavors mellow and the tortilla strips add great texture and crunch. Ole!
Tortilla Soup Recipe
For 2 meals + lunches for 2 adults and 2 kids
10-12 Corn tortillas halved and thinly sliced
Canola or olive oil cooking spray
1 T Canola oil
3 Anaheim or poblano peppers diced
2 Peppers, red, yellow, or orange, diced
1 Onion, diced
2-3 t Ground cumin
2 1/2 lbs Boneless, skinless chicken breast (you can also use dark meat if you prefer)
8 C Low sodium chicken broth
1 – 14 oz Can diced tomatoes or other shelf stable container of diced tomatoes
1 – 14 oz Can diced tomatoes w chiles or buy a regular can of diced tomatoes and a 4 oz Can of chiles (I buy mild for the kids)
1 Bag of frozen corn
3 T Lime juice
1/2 C Cheddar cheese
1/4 C Cilantro, chopped
1 lime, sliced into wedges (optional but I usually include)
1 Ripe avocado (optional but yummy)
2 Very thinly sliced radishes (optional, but adds a great accent)
Salt as needed – wait until just before you serve to decide on if you should add any. depending on the broth you use, you may not. I always add a little bit and check. Little bit and check.
1. Preheat oven to 400.
2. Thinly slice tortillas and place in a lightly sprayed roasting pan. Lightly spray and salt the tortilla strips and put them in the oven.
3. Dice the peppers and onions, checking on the tortilla strips every 4-5 minutes stirring them around and pulling the strips apart so they can get crispy faster. The tortilla strips will take about 12-15 minutes.
Important to note: steps 2 and three can be done earlier in the day or even a day ahead of time. If you do pre-prep, be sure to store the tortilla strips in an air tight container.
4. Heat oil in soup pot over medium heat and add peppers and onions, stirring occasionally, until onion begins to soften, 3-5 minutes.
5. Add cumin and stir it in for one minute. This allows the cumin to really soak in the peppers and onions. 95% of the work is done.
6. Add the tomatoes in their juices, broth, corn, and chicken. Add the chicken breasts whole. You will shred them once cooked.
7. Bring to a boil, reduce heat, and simmer for 15-20 min until chicken cooks through.
8. Pull each chicken breast out, one at a time. I put the chicken in the lid of the soup pot to minimize dirty dishes and clean up.
9. Using 2 forks, shred the chicken. Hold the chicken steady with one fork and shred the meat with the other. Do this for each chicken breast, returning the shredded chicken to the pot before taking another breast out.
10. Taste test the soup and check to see if it needs salt. If so, add a small bit, stir and taste. A small bit, stir and taste, until you are satisfied.
11. Add the lime juice, stir, and serve, with cilantro, lime wedge, avocado, radishes (if you added these two items),and baked tortilla strips.
12. Tortilla soup anywhere else will never taste the same…
P.S. The jackpot is that the soup will taste even better the next night or the night after, when all the flavors have mellowed further. You can even make the entire recipe one or two days ahead and save yourself a lot of time on “cooking day”.