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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Wednesday, March 24, 2010

Tortilla Soup

I love tortilla soup, what is not to love? Chicken, cheese, avocado, crunchy tortilla strips? Heaven in a bowl. I had this soup for lunch leftover from the night before and it was even better when the flavors had time to come together even more. You can increase or decrease the spice level depending on how much jalapeno you choose to use. I might try something spicier next time a make it, like a serrano, to give it more heat since the jalapeno flavor is covered by the Rotel. This works great as a weeknight meal since it comes together so quickly. You can also add a dollop of sour cream or some chopped cilantro.
Tortilla Soup
printable recipe

2 boneless skinless chicken breasts
3 teaspoons cumin, divided
1 teaspoon garlic powder
1 teaspoon onion powder
6 (6-inch) corn tortillas, preferably a little old and dried out
¼ cup vegetable oil
½ small onion, chopped
2 cloves garlic, finely chopped
1 medium jalapeno chile, four slices, finely chop the remaining
4 cups chicken broth
1 can Rotel diced tomatoes with chiles, undrained
½ teaspoon coarse salt
1 ripe medium avocado
½ cup shredded Monterey Jack cheese
1 lime, cut into wedges

In a saucepan, cover chicken with water and add 2 teaspoons of cumin, garlic powder and onion powder. Bring to a boil over medium high heat and cook for 10 to 15 minutes. Remove chicken from water and shred. Reserve.

Cut tortillas in half; cut halves into 1/4-inch strips. In a dutch oven, heat oil over medium-high heat. Fry strips in oil, 1/2 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.

Spoon out all of the oil from the dutch oven, reserving one tablespoon. Heat oil remaining over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and the chopped chile; cook 30 seconds, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips. Serve with lime wedges and jalapeno slices.
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