Wednesday, October 28, 2009

Tortilla Soup

Last night I had a craving for tortilla soup - though I have never made it and not sure I have ever eaten it - it sounded good. As I often do I looked at several recipes for inspiration and then made my own variation. This is what I came up with and it was good! The kids loved it which is always a good sign - though they are not picky eaters.

Tortilla Soup

4 cups chicken broth (I used my homemade)
4 cups water
2 chicken breasts
1/2 onion, chopped
1/2 bag of Trader Joe's frozen roasted corn
1 tsp cumin
1 tsp chili powder
salt and pepper


green onion
mozarella cheese (leave out to make dairy free)
yellow peppers (that is all I had on hand)
tortilla strips (recipe to follow)

other suggestions that I did not have on hand
green pepper

For the soup I boiled the chicken breasts in the broth and water for about 20 minutes. (You could use thighs as well but breast was all I had on hand.) I would add the chopped onion here as well but added mine near the end as an afterthought. Once the chicken breast is cooked take it out of the broth and shred it. Season the broth with cumin and chili and salt and pepper to taste. Return the chicken and add frozen corn to the broth and simmer until corn is cooked.
Serve with the toppings and enjoy.

Tortilla strips
6-8 corn tortillas
oil (I used grapeseed oil)

Brush both sides of tortillas with oil and stack as you go. I used a pizza cutter and cut the tortillas in half then cut crosswise in 1/4 inch strips. Place on a rimmed baking sheet and bake for 15-20 minutes in a 400 degree oven until they are golden. Stir every few minutes while they are baking.

Sorry this recipe may be a little hard to follow as I am doing it from my head on what I did last night. Hope you can follow and enjoy! :-)