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Chicken Tortilla Soup
I have been searching for the perfect chicken tortilla soup recipe.  All the ones I’ve tried don’t have the creamy consistency I’m used to and I couldn’t figure out what the deal was.  Then, I found this recipe and the light bulb went on- you need to blend the ingredients!  I’m not sure why I didn’t figure that one out before.  This soup was so flavorful and had the perfect balance of spice to it.  Yum!
Chicken Tortilla Soup
What You’ll Need:
  • 2 Tablespoons olive oil
  • 1 1/2 cups onions, chopped
  • 2 tablespoons garlic, minced
  • 3 corn tortillas (6-inch size), cut into 1-inch pieces
  • 1 (10.5) ounce can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne
  • 2 cups cooked chicken or turkey, shredded or cubed
  • 1 1/2 cups frozen corn kernels
  • 1/2 cup heavy cream
  • 1 cup Monterey Jack cheese, shredded
  • 2 tablespoons lime juice
  • Salt and pepper
  • Black bean Salsa
  • Sour Cream
  • Tortilla strips
What To Do:
  • Heat oil in a large saucepan over medium-high; add onions and garlic, and saute 3 minutes.
  • Stir in tortilla pieces and saute until they begin to soften.  Add tomatoes, broth, and spices, and bring to a boil.
  • Removed from heat; let cool 5 minutes, then puree soup base in batches in a blender or food processor until smooth.  Return soup to pot.
  • Add chicken, corn and cream.  Bring to a boil and simmer 5 minutes, or until beginning to thicken.
  • Reduce heat to medium, sprinkle in cheese, and stir until melted.
  • Add lime juice and season with salt and pepper to taste.
  • Serve with salsa, sour cream and crispy tortilla strips.
Black Bean Salsa
What You’ll Need:
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup tomatoes, seeded, diced
  • 1/2 cup red onion, diced
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons jalapeno, seeded, minced
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
What To Do:
  • Combine all ingredients in a bowl, tossing well to coat.  chill salsa until ready to serve.  Makes 3 cups.  95 calories per 1/2 cup.
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