Wednesday, November 23, 2011

Chicken Tortilla Soup

(we didn't add the cheese and cilantro and wished we had)

Whole Chicken about 5 to 6 lbs
1 cup chopped onion
1 teaspoon minced garlic
1 can tomato sauce
1 can tomato paste
1 can diced tomatoes with green chilies
1 can kidney beans
1 can green chilies
2 cans chicken stock (I use reduced sodium)
1 can cut corn
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
4 flour or corn tortillas (your choice)

Take whole chicken and simmer in a pot for about 40 to 60 minutes (depending on size of chicken).  Let cool.  De-bone.

In a dutch oven coated with 2 tablespoons oil cook onion until tender.  Add garlic; cook 1 minute longer.  Stir in the broth, tomatoes, beans, corn, chilies, tomato sauce and tomato paste and seasonings.  Shred chicken and add to soup.  Bring to a boil, reduce heat and simmer uncovered for 20 to 30 minutes.  Meanwhile cut tortillas into strips and place on an ungreased baking sheet and bake at 350 for 12-15 minutes or until crisp.

Garnish soup with tortilla strips, shredded cheese, fresh cilantro and sour cream.

This soup is even better the next day!!  Hope you enjoy, let me know if you make it and if you changed it at all. I would love to hear from you.

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