Chicken Tortilla Soup Recipe
by Debbie Harrison, Guest Tastemaker
8 small corn tortillas
8 boneless, skinless chicken-breasts, cut into 1.5 inch chunks
1 tsp salt
1/2 tsp black pepper
3 Tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 tsp ground cumin
1/4 tsp cayenne pepper
4 cans (13.75 oz size) reduced-sodium chicken broth
1 jar (7 oz) mild prepared salsa
4 fresh plum tomatoes, cut into large bites
1 cup frozen corn kernels
1/4 cup shredded Monterey jack cheese
1/4 cup prepared guacamole, optional garnish
1/2 cup chopped fresh cilantro, optional garnish
- Pre-heat oven to 400°. Cut tortillas into wide strips; place on un-greased baking sheet, bake 10 minutes, until lightly browned and crisp.
- Sprinkle chicken with salt and pepper, warm 2 Tbsp of the oil in large pot, cook chicken about 6 minutes, until browned, but not cooked through. Remove to plate.
- Cook onion 5 minutes, add garlic, jalapeno peppers, cumin and cayenne, cook 1 minute, stirring.
- Add broth and salsa, increase heat to high, bring to a boil.
- Reduce heat and simmer 10 minutes, uncovered to blend flavors.
- Add chicken and any plate juices to pot. Cover pot, bring back to simmer, continue simmering, partially covered until chicken is cooked thoroughly.
- Add corn and tomatoes.
- Garnish servings with guacamole, cheese, tortilla strips and cilantro.
Makes 2 meals for family of 4.