Monday, April 16, 2012

Yummy Fall Recipe - Mama's Chicken Tortilla Soup

CHICKEN TORTILLA SOUP 
(from the kitchen of my beautiful mama,
Dana Gomez, with love)

INGREDIENTS
4 tablespoons extra-virgin olive oil
1 medium white onion, diced
1 red pepper diced
1 carrot stalk chopped
4 garlic cloves, minced
1 chipotle pepper seeded and minced
2 can fire roasted diced tomatoes
2 tablespoons cumin
1 tablespoon poultry seasoning
1 quart low-sodium chicken stock
1 bottle of beer
Salt and freshly ground black pepper
8 corn tortillas, cut into 1/8-inch-thick strips (or tortilla chips)
1 1/2 cups shredded cooked chicken – rotisserie chicken works great!
* For a great veggie option, substitute the chicken with 1 or 2 cans of Cuban-style black beans from Trader Joe's.

TOPPINGS
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese
1 Dollop of Sour cream
Save some of the shredded chicken
1/4 cup coarsely chopped fresh cilantro leaves
1 lime, cut in wedges, for serving



 
Directions
Place a large soup pot over medium heat and coat with olive oil.  Add the onions, garlic, peppers, and carrot season with salt and pepper, cumin cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Add in shredded chicken, handful of cilantro, and poultry seasoning.  Pour in the canned tomatoes, beer, and stock and simmer for 30 minutes.  Taste and then taste again after another 5 minutes…

If you have an immersion blender, blend to your desired consistency.  If you do not have an immersion blender, get one they’re awesome… Alternatively, ladle some soup into blender, let it cool for about 10 minutes (VERY IMPORTANT) and blend – return blended soup to pot.

Heat some oil in a separate pan and when it begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and a crumbly white Mexican-style cheese, if using). Garnish with cilantro, sour cream, and serve with lime wedges. Allow to simmer on low heat for 1.5 - 2 hours.

Enjoy!!! xoxoxox

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