The kids are grown, now what?: Tortilla Soup

Sunday, September 16, 2012

Tortilla Soup


We had a break in our oppressively hot weather last week! So what did I do? I made soup! I love soup. It's comforting, satisfying, makes me feel better when I am sick or depressed and it's filling.


I make soup often during Fall, Winter and Spring. Not so much during the summer! Remember that super yummy recipe for Chicken & Rice? Well, I froze all of that lovely leftover broth and that is what I used as a base for my soup. If you don't have any super flavorful broth in your freezer, don't worry! I will tell you how to make it here!

Chicken Broth

1 Chicken
2 Tomatoes, chopped
1 Onion, chopped
1/2 Green Pepper, chopped
1 Lime, zested & juiced
1 TSP Salt
1/2 TSP Black Pepper
1 TSP Turmeric
1 TSP Cumin
1 TSP Garlic Powder
1 TSP Ancho Chili Powder
1 TSP Smoked Paprika
Water

Soup

Chicken Broth
Shredded Chicken
4 Green Onions, chopped
1 Cilantro Bunch, Chopped
1 Lime, zested & juiced
10 Corn Tortillas, sliced into strips
Oil for frying
Salt
Sour Cream


Add all of broth ingredients to stock pot. Bring to boil and then reduce heat to a simmer. Simmer for 3 to 4 hours. You can add extra water if the level gets too low.

Remove chicken from broth and shred meat. You will only need about 1/4 of the meat and you can use the rest for something else.

Return shredded chicken to broth and add lime zest.

Fry tortilla strips in hot oil until golden brown. Sprinkle with salt.

Ladle broth and shredded chicken into bowl. Top with green onions, cilantro, a squeeze of lime juice, fried tortilla strips and sour cream.



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