Requested by mimieats. Here is the recipe I use for Tortilla Chicken Soup. This is my recipe with some trial and error, but it originally came from the wonderful book The Best Soups and Stews. This book tests various methods of making clear soups, and then comes up with a unique, unique approach based on the response received from taste tests.
What you need:
1 tablespoon vegetable oil
1 medium onion, chopped (you don’t need it too finely because it will overcook. I like bigger chunks)
1 large clove of garlic, minced
2 teaspoons of chili powder
1/2 cup chicken stock – dry or other (I use whatever I have on hand)
1 tablespoons of lime juice
Reserve 1 cup of soup, divided
chicken breasts 12 inches
1 (14.5 ounce) can crushed tomatoes
3/4 cup frozen corn 6 flour or corn tortillas, cut into strips (I’ve tried both, and I like the corn the best)
2 medium avocados, diced
2 cups white cheddar, cheddar or monterey jack cheese (I like to use a blend, but I’ll go with whatever I have on hand) ½ cup cilantro leaves 2 medium jalapenos, seeded and sliced.
- Heat the oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until soft. Add the garlic and powder
- Immediately add the chicken stock and heat to cook the mixture. Then return to the humble.
- Add 2 tablespoons of lime juice.
- Now add the raw chicken breast. Poaching it in this rich broth delicious taste of chicken. Cover the pot and cook chicken until it is no longer pink.
- Remove the chicken from the stock and set aside to cool. (This is when I often go to bed. I put the chicken (separately) and the log in the fridge and the next day I cook the rest. Of course, that is not necessary, it is easier if you want to start jumping.
- Turn the heat to almost medium (If you are using a chilled sauce, make sure it is hot first.) Then add the tomatoes and the corn and cook the sauce for about 10 minutes.
- Then heat to humility and forget a little about the soup.
- Be enough canola oil in the pan to cover the tortillas. Once the oil is hot enough (certainly not smoking), add the tortilla strips and allow them to crisp up, rolling once. Remove from the spoon.
- It is time to serve the customer. Make mashed potatoes and corn and flavors to your heart’s content. If they are:
- He shredded the chicken with his hands and placed a portion in the bottom of each bowl.
- Add the stripped tortillas and the avocado (I did this before when avocados could not be found nearby. So mine were not ripe. Mine was cooked right after the chicken was removed.) Put the soup on top. top, and of course add the cheese. I also like to add more tortilla strips on top, so it’s a different texture. Sprinkle with a generous helping of cilantro, and finish your iapenno on a light level and press on a fresh lime.
If I’m serving this for people, I have the cheese and tortilla strips lined up, and each person will add a little or as much of everything. However, I can’t stress enough not to work out at the end of a fresh lime. This is what my boyfriend swears by in this recipe.
I found this recipes and more at my food blog: Becca Bites.
