Murphy's Chicken Tortilla Soup |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
Chicken Tortilla Soup-Publically available at the resturaunt in Prescott, Arizona. Fabulous, easy, and quick. I use frozen corn instead of cutting it off of the cobb, canned tomatoes, and a Costco baked chicken boned and diced. Ingredients:
1 cup fresh corn kernels |
2 tablespoons sweet butter |
4 garlic cloves, minced |
1 cup onion, diced |
1/2 cup carrot, diced |
1/2 cup anaheim chili, seeded, chopped fine |
1 tablespoon ground cumin |
1 1/2 tablespoons chili powder |
1 teaspoon oregano |
1 1/2 cups tomatoes, diced |
1 quart chicken stock |
1 bunch cilantro, chopped |
1 1/2 cups cooked chicken, diced |
1 teaspoon coarse salt (to taste) |
1/2 teaspoon black pepper, freshly ground |
1 cup tortilla chips, broken into small pieces |
1 cup monterey jack cheese, grated |
Directions:
1. Cut raw kernels off corn cob with a sharp knife.
2. In a large saucepan, melt the butter over moderate heat, add the garlic, onion, corn, carrots, and Anaheim chili.
3. Cook for 3 minutes, stirring occasionally, until the onion is translucent.
4. Stir in the cumin, chili powder, and oregano.
5. Continue stirring another minute to toast the spices.
6. Add the tomatoes, stock, cilantro, and chicken, bring mixture to a boil, and simmer for 10 minutes.
7. Season with salt and pepper.
8. To serve, distribute the broken tortilla chips equally in the bottom of soup bowls.
9. Ladle the soup over tortilla chips.
10. Garnish each bowl with a tablespoon of cheese.
|
|