Wednesday, January 27, 2010
chicken tortilla soup
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
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
salt and pepper to taste
sour cream, 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.