Pages

"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


AOL Ad

Thursday, February 20, 2014

Tortilla Soup


This recipe was originally intended to use up stale tortillas, but it is so good, I bought fresh corn tortillas just for this soup.  It's rich, spicy and flavourful, and so easy to pull together in just minutes.  



I used store-bought white corn tortillas for this but you can always make your own

Here's what you need:


8-10 corn tortillas
2 tablespoons olive or corn oil
2 small chipotle chiles in adobo
1 large can tomatoes

1 can Rotel (optional)
2 tablespoons vegetable or olive oil
1 medium onion
3 cloves garlic
4 cups chicken broth
Salt to taste
2 boneless, skinless chicken breasts
2 cups frozen corn
1 large ripe avocado
1/2 cup shredded Monterey Jack cheese (or other mild cheese)
1 large lime, cut into 6 wedges
cilantro


First, thinly slice the tortillas into strips.


Toss the strips with oil and bake them in a 350 degree oven, tossing frequently, until lightly browned and crisp.  Set aside.  


Meanwhile, slice the onion and cook, along with the garlic in a tablespoon of oil about 5 minutes until the onions are golden.  


If you have an immersion blender, add the chipotle peppers to the pot.  I used two and it was pretty spicy.  If you like it milder, use just one.  These come in a can with adobo sauce and you can add some of the sauce too.  If you don't have an immersion blender, do this in a regular blender.  


Add the tomatoes and Rotel to the pot.  These seasoned tomatoes are fun to use but if you don't have them you can use other tomatoes seasoned with chilies or fresh diced tomatoes and peppers or just tomatoes.  


Blend the soup with an immersion blender (or a regular blender) until smooth.  


Simmer over medium-high heat for about 10 to 15 minutes, stirring, until the tomato mixture is reduced to almost a paste.


Add the chicken stock and bring to a simmer.  Allow to simmer for about 15 minutes.  Add salt to taste.


Cut the chicken into small cubes.  


Add the chicken and corn to the soup and bring back to a simmer.  Cook for about 5 minutes until the chicken is cooked through. 


To serve, put a handful of the tortilla strips in a bowl.


Ladle the soup overtop of the tortillas.


Squeeze in some lime and top with cheese and a little more tortilla strips.  I did not have any fresh avocado to top it with, but next time for sure!

This was so warming and delicious, especially considering the low level of effort involved.  The tortillas thicken the soup and add texture and the cheese cools down the spicy heat.  Definitely give this a try.  

No comments:

Post a Comment