Tuesday, August 4, 2009

Tortilla Soup

Ok, so this picture is horrible, but it was starting to get dark outside so there wasn't much light coming in through the window. If I use flash on it, it looks really orange and you can see oil all over, making it look nasty. I know that I am usually not drawn to recipes without pictures, so I'm putting that picture up there just for you. :o) I've tried many tortilla recipes, and this is a keeper!

Tortilla Soup
The All New Ultimate Southern Living Cookbook
Yield: 14 cups

5 skinned and boned chicken breasts (I use 2 or 3)
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
4 corn tortillas, cut into 1-inch pieces
1 large onion, chopped
5 garlic cloves, minced
3 Tbsp vegetable oil
8 cups chicken broth (3 or 4 cans Swanson's broth)
1 (14.5 oz) can stewed tomatoes, undrained and chopped
1 (10 oz) can diced tomatoes and green chiles
1 can black beans, drained and rinsed
1/2 bag frozen corn
2 Tbsp chopped fresh cilantro or parsley
1 Tbsp ground cumin
1/2 tsp pepper
cayenne pepper, to taste
1 bay leaf
6 corn tortillas, cut into 1/4 inch strips (optional)
1/2 cup vegetable oil (optional)
Monterey Jack cheese (optional)
Avocado slices (optional)

Drizzle chicken with olive oil; sprinkle with salt and 1/2 tsp pepper. Grill chicken, covered with grill lid, over medium high heat (350 - 400 degrees) 6 to 8 minutes on each side or until done. Cool and coarsely chop chicken.

Saute tortilla pieces, onion, and garlic in 3 Tbsp hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add chicken, broth, and next 9 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. Discard bay leaf.

Fry tortilla strips in 1/2 cup hot oil in a large skillet until crisp. Drain on paper towels. Sprinkle fried tortilla strips and cheese over each serving. Top with avocado. Enjoy!

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