Wednesday, January 27, 2010

chicken tortilla soup

cold day fixer upper!
this soup will put a smile on your face and warm up your tummy.
if you have never ventured to make home made soup i suggest starting with this one.

its simple and flavorful and ready in 30 minutes.
its great with cornbread or by itself.

Chicken Tortilla Soup
yields :: 6 servings
{print recipe}

2 cups corn (frozen, fresh off the cobb or 1 can drained)
1 small onion diced
1 can black beans, drained and rinsed
1 can diced tomatoes
1 can (4 oz) diced green chiles
1 1/2 cups cooked shredded chicken or 1 10 oz can of chunk chicken breast
4-5 cups chicken broth
3-4 corn tortillas
vegetable oil
salt and pepper to taste
sliced avocado
cilantro, optional
sour cream, optional
tabasco, optional

preheat oven to 350 degrees.
place the corn, onion, beans, shredded chicken, chiles, tomatoes and chicken broth in a large stock pot. season with salt and pepper to taste. simmer on medium for about 30 minutes.
while soup is simmering, cut corn tortillas into strips. toss them in a bowl with some vegetable oil to coat.
place in a single layer on a cookie sheet and place in preheated oven for 15-20 minutes turning tortilla strips every 5 minutes until sightly golden brown. remove from oven and sprinkle lightly with salt. set aside.
when ready to serve, garnish soup with avocado, cilantro, tortilla strips, sour cream and a couple of shots of tabasco.
we like to mix our tabasco right into the sour cream....mmmmm.

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