Saturday, October 10, 2009

Tortilla Chicken Soup

From Mommy I'm Hungry

I recently found a lovely blog Honey and Jam, with beautiful photos and yummy recipes. She posted about this Tortilla Soup, and for some reason, I wanted to finally make it for my family! Yeah! I 've never made it before, or even never had it before. I added some more spices and veggies to it, of course. This was great! Everyone liked it (the kids thought the tortilla chips were fun to have with it). I actually got about 7 servings from this.

I poached some chicken breast tenderloins in seasoned broth for about 7 minutes, cooled and shredded into small chunks. For the final photo, I forgot the avocado! I almost forgot the tortilla strips too, haha!

From Mommy I'm Hungry

Tortilla Soup -Adapted from honey and jam

6 (6-inch) corn or flour tortillas

1/4 cup vegetable oil

1 small onion, chopped

2 cloves garlic, finely chopped

1 medium jalapeƱo chile, chopped (seeded, veins removed for less heat) (I used 1/2 )

4 cups less sodium chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 can of Rotel diced tomatoes and green chiles, drained

1/2 can black beans, drained, rinsed (freeze extras!)

1/2 can corn, drained, rinsed (freeze extras!)

1/2 teaspoon salt

Pinch Chili powder

Pinch Ground Cumin

Juice of 1 lime

2 cups shredded cooked chicken

1 ripe avocado, sliced

1 cup shredded Monterey Jack cheese

Chopped fresh cilantro, divided

Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve. *Be sure to watch them, they brown fast!

Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes, beans, corn, cilantro, salt, chili powder and cumin. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken and lime juice; heat until hot.

To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serves 4-7.

From Mommy I'm Hungry

From Mommy I'm Hungry


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5 Lovely Comments:

Kelli said...

I havent had it either, my friend sent me her recipe and it was alot more prepwork so I though I would never have it but maybe your. Great wonderful pics

Coleen's Recipes said...

This looks excellent. I've never had tortilla soup either, but have been tempted many times to make it. Thanks for the reminder, this looks excellent for this weekend.

Alice4161 said...

Una ricetta veramente buona...particolare!!voglio provarla!!


A really good recipe ... especially! Want to try it!

Amber said...

This looks sooo good and your pics are beautiful. I have added this to my "to try" list of recipes. :-)

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