Saturday, January 24, 2015

Super Easy Tortilla Soup


Ingredients:
1 whole roasted chicken (I buy these pre-cooked from the deli at my local grocery or Costco)
8 cups water
2 T olive oil
1 yellow onion, diced
1 jalapeño pepper, chopped (remove seeds and veins)
2 cloves garlic, minced
1 tsp ground coriander
1 tsp paprika
1 tsp chili powder
2 tsp ground cumin
1/2 tsp salt
1 cup chopped tomatoes (canned or Pomi)
1 can black beans
1 can red beans
1 can garbanzo beans
1 cup frozen yellow corn

Toppings:
1 cup chopped fresh cilantro
2 avocados, cut into 1 inch cubes
3 green onions, diced
1 lime, sliced into wedges
8 corn tortillas

Directions:
Place whole roasted chicken in large pot and cover with water.  Bring to boil, reduce heat and let simmer for 30 minutes.  Meanwhile, chop onion, garlic, and jalapeño and set aside.

Remove pot from heat.  Transfer chicken to a large baking dish or bowl for easier handling.  Strain broth from pot through a mesh type strainer or cheesecloth into a large bowl in order to catch all bones or other discards from the chicken.  Reserve broth and set aside.

Return large pot to stove, wiping out bottom with a paper towel if necessary.  Add olive oil to pot and heat for 1 minute.  Add chopped onion, garlic and jalapeño.  Sauté until onions are translucent, approximately 4-5 minutes. Add coriander, cumin, paprika, chili powder and salt, stirring to mix flavors together.

Set oven to 400 degrees.

Add tomato and beans, stirring together.  Add reserved broth and let simmer 10 minutes.  The chicken should now be cool enough to handle. Separate chicken from bones, skin and fat, breaking the meat up into bite-sized pieces.  Add chicken and corn to the soup base and let simmer for another 15-20 minutes, allowing all the flavors to blend well.  Season with more salt as desired.

While soup is simmering, place corn tortillas in single layer directly on rack in oven and cook 8-10 minutes or just until they begin to brown around edges.  Turn over tortillas halfway through cooking to allow even heating.

Chop up toppings: cilantro, green onion, avocados and limes.  When tortillas are done, remove from oven and let cool on a cutting board.  Cut into thin strips.

Spoon soup into large bowls and add toppings.  Don't forget the squirt of lime!
Serves 6.

Looking to save some time?  Try these shortcuts:
  1. Instead of making your own broth, substitute whole roasted chicken with 2 boxes chicken broth and pre-cooked chicken already cut up (sold in packages in most grocery delis)
  2. Substitute homemade tortilla strips with bag of tortilla chips

Other toppings to consider if you're not worried about dairy or calories:
  • sour cream
  • shredded cheddar or cotija cheese

Dietary considerations:
Gluten free
Dairy free (without the cheese)



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