Tonight for dinner we had the delicious chicken tortilla soup. If I could only use one word to describe it that word would be fresh. It tasted like the farmer's market to me. It had a great tomato flavor combined with fresh cilantro and hints of cumin. Topped with homemade tortilla chips, Mexican cheeses, and more cilantro it was a light, refreshing soup.
Chicken Tortilla Soup (adapted from Katie and The Williams-Sonoma Cookbook)
2 T. olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1/4 c. cilantro, chopped
1 can Rotel diced tomatoes with chiles
3 t. ground cumin
4 c. chicken broth
2 boneless, skinless chicken breasts, chopped
1 (4 oz) can diced chilies
1 t.black pepper
4 corn tortillas
2 t. sea salt
1/4 c. Mexican blend cheese
1/4 c. sour cream
Juice of half a lime
1 medium avocado
1. In a frying pan heat 1 T. oil. Add the onion, garlic, and 1 T. cilantro and saute for 8 minutes.
2. Put the sauteed mixture into a food processor with the tomatoes and process until smooth.
3. Heat the remaining oil in the frying pan and add the tomato mixture and the cumin. Cook, stirring often, for 5 minutes.
4. Pour mixture into a saucepan over medium heat. Add in the chicken broth and simmer for 20 minutes. Add in the chicken, chilies, and black pepper. Cook for an additional 15 minutes.
5. Meanwhile, heat the oven to 400 degrees. Cut the tortillas into skinny strips. Place on a baking sheet and spray with cooking spray. Sprinkle with sea salt. Bake 7-9 minutes or until crisp.
6. To serve ladle soup into a bowl. Top with a small spoon of sour cream, a bit of cilantro, a sprinkle of cheese, a slice of avocado, and 4 or 5 tortilla strips. Drizzle with lime juice.
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