Friday, September 30, 2011

The Best Chicken Tortilla Soup. Ever.

I'm a soup girl. Just ask my freshman college roommates! They all fondly called me "Grandma" because of my affinity for cooking lots of homey warm feel and taste good soups. (I'm sure the whole "Grandma" thing had nothing to do with my being the honor code enforcer in our dorm, or the fact that I tried to retire to bed before midnight on occasion . . .Hehe. ;) ) Tonight, I thought I'd share with you all one of my favorites: The Best Chicken Tortilla Soup. Ever. :) Just think of it as a gift from "Grandma" Jami.
The Recipe:
  • 1 TBL. olive oil
  • 2 cloves minced garlic
  • 1 large chopped onion
  • 1 TBL. chopped and seeded jalapeño pepper
Sauté all of these ingredients together in a large pot until soft. Add all of the following ingredients to the sautéed ones:
  • 1/4 grape juice (or apple juice)
  • 1 tsp. ground cumin
  • 1 can (or 2 if you like) canned sweet corn
  • 1 14.5oz can diced, peeled tomatoes, un-drained
  • 1 can tomato soup
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. chili powder
  • 3 1/2 cups vegetable broth (or two cans chicken broth)
  • 2 cups cooked shredded chicken
*Tip: For the chicken in this recipe, I always get a rotisserie chicken from Costco and take all the meat from the bird. I use half for the recipe I'm preparing, and then freeze the other half for the next time I prepare the soup. 

Bring the soup to a boil, then lower the heat and simmer for 1/2 hour or so. 

Meanwhile, slice up corn tortillas into thin strips. Roll in a shallow plate of olive oil, spread on baking sheet and sprinkle with salt. Cook at 350*F for 10min. Flip the strips and cook another 10min. or until crispy.

Serve the soup with shredded jack cheese, fresh avocado, the crispy tortilla strips and a dollop of sour cream. Southwestern perfection. Enjoy! :)

*One more tip: this soup can be frozen and reheated for a yummy quick dinner on the fly!


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