Reluctant Gourmet Tortilla Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can make this all in one large soup pot or fry the tortilla strips in one and make the soup in another. I like to clean as few pots as possible especially when I'm working one handed. Ingredients:
8 tablespoons canola oil |
10 7 corn tortillas |
1 onion, diced |
6 garlic cloves, minced |
1/4 cup cilantro, washed, dried, stemmed, chopped |
8 cups chicken stock |
29 oz. diced tomatoes |
14 ounces of canned corn |
1 1/2 tablespoons ground cumin |
1/2 tablespoon chili powder |
2 boneless, skinless chicken breast, rinsed, dried |
2 tbsp bay leaves (4 leaves) |
1/2 teaspoon cayenne pepper |
38 grams lime juice (1 lime) |
Directions:
1. Cut up 2 of the tortillas into 1/4 inch strips
2. Fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly.
3. Remove the strips from pot and transfer to some paper towels to drain.
4. Season with a little salt
5. Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes
6. Add garlic and sauté for another minute or two
7. Tear the remaining corn tortillas into bite size pieces and add to the pot
8. Add the cilantro, stir, and cook for a minute more
9. Add the canned tomatoes with their juice and the chicken stock, cumin, chili powder, and bay leaves and bring to a boil
10. Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne
11. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout
12. Remove the chicken breasts and put aside to cool
13. Turn off the soup.
14. Once the chicken breasts are cool, shred them with your hands and return to the pot
15. Add your lime juice and taste for spiciness.
16. If you like it hotter, add more of the spices
17. Reheat, and serve with the fried tortilla strips
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