Dads Chicken Tortilla Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We went over to dad’s place the other day for dinner and he served up this soup. All at the table were astonished and amazed at the remarkable flavor it packed, and further amazed at the simplicity of the recipe. Read more . This is a great one for the busy lifestyle folk and the beginner. This soup is easy, and packed with flavor. Don’t tell dad I stole his recipe! Ingredients:
soup |
2 tablespoons butter. |
2 table spoons garlic, minced. |
2 whole boneless, skinless, chicken breasts, cubed into 1/2” pieces. |
28 ounce can diced stewed tomatoes, juice included. |
12 ounces salsa, hot, from a jar in a rush, homemade if you have time. see my simply smashing salsa recipe. |
1 bunch cilantro, rinsed and chopped fine. |
2 tablespoons ground cumin. |
condiments |
8 corn tortillas, slices into 1/2 slices. |
sour cream. |
monterey jack cheese, grated. |
cilantro leaves. |
Directions:
1. SOUP:
2. Melt butter in Dutch oven over medium heat.
3. Add garlic and sauté until it starts to turn color, about 5 minutes.
4. Add chicken and cook until chicken is just starting to brown, 5-8 minutes.
5. Add stewed tomatoes, salsa, cilantro, and cumin.
6. Cover and bring to a simmer.
7. Cook 30 minutes.
8. Slice tortillas into half inch strips, then cut strips in half.
9. BOWL PREP:
10. Place some tortilla strips in the bottom of the bowl.
11. Add some of the grated cheese.
12. Ladle hot soup over the cheese and tortilla strips.
13. Top with a dollop of sour cream.
14. Garnish with fresh cilantro and a few tortilla strips, and a little cheese.
15. Serve immediately.
16. DAMN that's good!
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