Monday, October 18, 2004

Chicken Tortilla Soup

I've had this recipe for Chicken Tortilla Soup ready to talk about for a couple of months now. I was going to serve it when our priest came over for dinner and then drop the recipe on y'all. However, our poor priest is the only one for our parish of 3,000+ families and is soooooo busy that we've rescheduled twice. Now it looks as if it will be late January before he makes it over.

I'm just not going to make everyone wait that long. This soup is so simple and so delicious you've got to try it. It's perfect for a busy holiday season, at least in Texas. So, without further ado, Chicken Tortilla Soup!

From A timesaver I sometimes use is to substitute 2-3 cups of fresh pico de gallo for the Step 1 ingredients and the tomatoes in step 2. I just saute them all together at the beginning.

Also, cooking the tortillas with the soup makes it very thick. We usually leave the tortillas out and crumble tortilla chips into the bottom of the bowl before ladling in the soup.

Step 1:
2 tablespoons vegetable oil
6 cloves garlic, minced
1/2 cup cilantro, chopped
1 onion, chopped

In a large stock pot, heat oil. Saute garlic, cilantro and onion for 2-3 minutes.

Step 2:
Corn tortilla chips to equal about 8 tortillas
1 28-ounce can diced tomatoes

Stir in all and bring to a boil.

Step 3:
2 tablespoons cumin
1 tablespoon chili powder
3 bay leaves
1 teaspoon salt
6 cups chicken broth

Add all, return to a boil, reduce heat and simmer for 15 minutes.

Step 4:
4 boneless chicken breasts, diced (1 lb.)
Lime wedges
Shredded Monterey Jack
Sour Cream

Stir in chicken and continue simmering for 15 more minutes. Remove bay leaves. Serve with accompaniments.

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