Chicken Tortilla Soup with Crisp Tortillas

>> Wednesday, February 24, 2010

Inspired by Food Network

2-3 tablespoons EVOO (Extra virgin Olive Oil)
1 cup yellow onions, chopped
1/2 cup celery, chopped
1-2 green chili pepper, seeded and chopped (if you want it more spicy, add more)
1 1/2 teaspoons whole cumin
1/2 teaspoon ground coriander
1 medium tomato (See note)
1/4 cup salsa (See note)
5-6 cups chicken broth
1 cup frozen corn
2-3 cups shredded chicken
spice mix(paprika, salt, garlic powder, freshly black pepper, red chili powder, dried oregano, dried thyme) to taste
squeeze of fresh lime juice
shredded light Mexican blend cheese for topping
cilantro for topping 

Corn Tortilla Strips
4-5 corn tortillas
EVOO (Extra Virgin Olive Oil)
Preheat oven to 350 degrees. Brush the baking sheet with EVOO.  Brush each side of all the tortillas & stack tortillas and cut into 1/2 inch wide strips.  Spread strips across the baking sheet, then season with salt.  Bake in the oven until crisp and lightly browned (make sure to watch them carefully, because they burn easily).  Set aside.

In a large stock pot, heat the EVOO on medium high heat.  Add the onions and celery and saute them until they turn translucent.  Add garlic, green chili pepper, cumin, and coriander and stir for one minute.  Add the fresh tomato and salsa and cook, stirring, for 1 minute. Add the chicken broth, corn, and add all the spice mix and bring to a simmer.  Simmer for an hour to allow the flavors to come together.  Add shredded cooked chicken and simmer for 15-30 minutes.  Re-season the soup, if needed.  Ladle soup into bowls. Add some  tortilla strips, lime juice, a sprinkle of cheese and cilantro. Enjoy! 

Note: A 15-ounce canned of crushed tomato with juice(no added salt) is preferable, but I did not have it in my pantry, so I used a fresh tomato and salsa combined instead.


Peggy February 25, 2010 at 4:56 AM  

i love tortilla soup! this looks fabulous!

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