Chicken Tortilla Soup
Prep time: 10 Min - Cook time: 45 Min - Total time: 55 Min - Serves 6
Ingredients
- 2 boneless chicken breasts OR
- --1 breast, 1 thigh
- 15 oz of crushed tomatoes
- 1/2 onion, chopped
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 4 cups water/chicken stock
- 2 tsp cumin
- 1 tsp hot paprika
- 1 tbsp dark chili powder
- salt and pepper to taste
- 2 hatch chilis, roasted, peeled and diced OR
- --1 4 oz can diced green chilies
- 1/2 bunch cilantro, chopped
- 1 inch square muenster cheese per serving, 4 pieces
- 1 inch square Cotija cheese per serving, crumbled
- 1/2 avocado sliced, then diced per serving
- 2 corn tortillas per serving
- 4 tablespoons extra-virgin olive oil, divided
- *Monterey Jack can be substituted for Muenster
- 1 lime, sliced for servings
- *optional - hatch red or green chili flakes
Instructions
- In a medium size pot - add a tablespoon of oil, over medium heat. Add the onions and the celery, and sauté about 5 minutes until starting to soften. Add the spices and the garlic and sauté an additional 2 minutes.
- Add the water/chicken broth, the crushed tomatoes, and green chili and the chicken. Cover and simmer gently for about 30 minutes.
- Remove the chicken and allow to cool enough to handle then shred with a fork or your hands
- Add the shredded chicken and half of the chopped cilantro back to the pot, adjust your seasonings.
- Cut your tortillas into thin strips, add to a dry frying pan - drizzle with about 1-2 tbsp of oil, a sprinkle of salt and stir to mix. Depending on how high your heat is, it may take 5 minutes or so to get the tortillas brown and crispy. *You could bake at 350 for a few minutes if you prefer). Keep close watch as they tend to brown all at once near the end.
- To serve, add your diced muenster to the bowl, ladle in some soup, top with the fried tortilla strips, avocado, cilantro and some cotija cheese. Grind a small amount of pepper over the top and dig in!
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Notes:
Always a favorite.
All Photographs Copyright Tink's Kitchen and JSGrey
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