![[WetLeather]](/images/smallwet2.gif)
| Name: | Chicken Tortilla Soup | Contributor: | Gwyn Mauritz |
|---|---|---|---|
| Description: | Chicken Tortilla Soup | Posted: | 2005-11-20 |
| Key words: | jalapeno, chicken | Category: | Soups |
| ID: | 681 | Updated: | 2006-01-10 11:36:32 |
| Ingredients: | 7 c chicken broth
1-1/4 lb boneless, skinless chicken breasts ----------------------- 3 Tbsp olive oil 1 large yellow onion, chopped ----------------------- 2 Tbsp minced garlic 2-3 tsp finely minced jalapeno chili, with or without seeds, to taste ----------------------- 1-1/2 c diced tomatoes, fresh or canned 6 Tbsp chopped fresh cilantro (optional) 6 Tbsp fresh lime juice 1-1/2 tsp salt or to taste 1/2 tsp ground pepper ------------------------ 3 corn tortillas ------------------------ grated Monterey jack cheese (optional) diced avocado (optional) |
||
| Preparation: | 1. Preheat oven to 350 degrees.
2. In a large saucepan, bring chicken broth and breasts to a simmer. Cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. When the chicken is cooked, transfer it to a cutting board and let it cool. Cut into bite-sized pieces and set aside. Reduce broth to a low simmer. 3. In a large skillet over medium heat, warm the olive oil. Add the onion and saute, stirring occasionally until tender and translucent, about 10 minutes. 4. Add the garlic and chili. Cook for 1-2 minutes to soften. 5. Pour the onion mixture into the chicken broth. Add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper. Bring soup to a boil. Reduce heat and simmer until chicken is heated through, about 5-10 minutes. 6. While soup is cooking, cut corn tortillas into narrow strips. Spread in a single layer on a cookie sheet. Place in the oven and toast until crisp, 2-4 minutes. You may want to flip them part-way through cooking. 7. To serve, sprinkle the bottom of each bowl with tortilla strips, grated cheese and sliced avocado. Ladle soup into the bowls and serve. |
||
| Notes: | I love spicy soups to warm up those wet winter nights.
--Gwyn Serves about 8; 30-40 minutes to prep, about 30 minutes to cook |
||
| Equipment: | |||