Friday, February 10, 2012

Chicken Tortilla Soup


My friend Jenni makes an excellent tortilla soup. For the last 2 years, she has brought it to our Christmas Baking Extravaganza for lunch, and Jack and I just love it.

A few weeks ago we ate at a Mexican restaurant and, being a rather blustery day, I ordered the tortilla soup. It was good, but not great, and the next day I made a pot of Jenni’s soup. No comparison. Now, the way it was in the restaurant may have been the traditional Mexican type (thin broth and a few shreds of chicken ladled over fried tortilla strips), but it was not what we like. It was not Tortilla Soup, Jenni-style!

She gave me permission to post her recipe and here it is. The tortillas sautéed at the beginning and cooked with the soup makes it thick and hearty, there is a perfect balance of cumin and chili powder in the broth, and don’t skimp on the garnishes! I used thawed frozen roasted corn kernels (from Trader Joe’s). This is definitely a main-dish soup, thick and hearty and very flavorful. Serve with cornbread, if desired.


* Exported from MasterCook *

Chicken Tortilla Soup

Recipe By: Jenni

Servings : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

18 ounces cooked chicken breast halves -- shredded

3 tablespoons olive oil -- (light or extra light)

8 corn tortillas chopped

6 medium garlic cloves -- minced

1 medium onion -- chopped

28 ounces canned diced tomato -- undrained

6 cups low-sodium chicken broth

1/2 cup chopped cilantro

2 tablespoons ground cumin

1 tablespoon chili powder

1 teaspoon ground chipotle pepper -- if desired

3 bay leaves

9 ounces cooked black beans -- (about 1- 14 ounce can, drained and rinsed)

1 cup corn kernels -- thawed, if frozen

3 tablespoons light sour cream

2 tablespoons skim milk

Cook chicken breasts and shred, if not already done.

Heat oil in a large saucepan over medium heat. Add tortillas, garlic, and onion. Sauté for 2-3 minutes. Stir in tomatoes and chicken stock and bring to a boil. Add cilantro, cumin, chili powder, chipotle (if desired), and bay leaves. Turn down the heat and simmer for 30 minutes.

Add black beans and corn. Cook for an additional 10 minutes. Meanwhile, mix sour cream and milk in a small bowl.

Ladle into bowls. Drizzle with the sour cream mixture, sprinkle with cilantro, and add other toppings as desired (diced avocado, shredded Monterey Jack or crumbled queso fresco, baked tortilla chips, etc.

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Per serving: 425 Calories (kcal); 16g Total Fat; (30% calories from fat); 38g Protein; 44g Carbohydrate; 54mg Cholesterol; 537mg Sodium

Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : This is a thick, hearty tortilla soup which, although great on its own, just shines with the addition of toppings ( a drizzle of sour cream thickened with milk, which imitates the Mexican "crema" is included in the recipe, but more toppings, including avocado, cheese, baked tortilla chips, are great).

7 Comments:

jenni said...

i love "my" idea of sauteeing the tortillas at the beginning! ye gods, "i" am brilliant! :-) [now i want tortilla soup.]

John wright said...

I was very encouraged to find this site. I wanted to thank you for this special read. I definitely savored every little bit of it and I have bookmarked you to check out new stuff you post.

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