The temperature dropped below 60 degrees, so we made soup. We all enjoyed this recipe and Mark even bumped it up on his top 10 list of favorite things I make for dinner. Enjoy!
Tortilla Soup
Tortilla SoupAdapted from Ina Garten
4 chicken breasts, cooked and shredded (or one rottisserie chicken)
2 Tbl. olive oil
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
1 green bell papper, diced
2 Tbl. olive oil
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
1 green bell papper, diced
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2-4 jalapeno peppers, seeded and minced
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2-4 jalapeno peppers, seeded and minced
1 can black beans, rinsed and drained, optional
1 can corn, rinsed and drained, optional
1 Tbl ground cumin
1 tsp. ground coriander seed
1 Tbl ground cumin
1 tsp. ground coriander seed
1 tsp. sweet paprika
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6-8 (6-inch) fresh white corn tortillas, depends how thick you want it
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6-8 (6-inch) fresh white corn tortillas, depends how thick you want it
the juice of one lime, optional 
Directions:
Directions:Preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, bell pepper, beans, corn, jalapenos, cumin, coriander, paprika, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in long 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and lime, and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, bell pepper, beans, corn, jalapenos, cumin, coriander, paprika, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in long 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and lime, and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
3 comments:
And if it's one of YOUR top ten recipes, then it truly must be a masterpiece! Can hardly wait to try it out!
We have tortilla soup regularly through the winter months but this recipe looks much better than the one we use. I like the amount of veggies.
Sounds fantastic. I will have to try it when the weather drops below 60 degrees here... I think that might be in January :) I may have to try it sooner than that.
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