Monday, October 10, 2011

Chicken Tortilla Soup

This is one of the recipes I found on my second pass through the TOH cookbook. Mondays we have our friends over for supper, and Melissa likes to be a guinea pig. Also her kids usually eat Mexican, so it's a safe bet. Plus I really really like Mexican cuisine. Don't tell Steve, but we are having a very Mexican, and very soupy, week of dinners.

Chicken Tortilla Soup
1 large onion, chopped
2 tbsp olive oil
4 oz can chopped green chilies
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped (omitted by me)
1 tsp ground cumin
5 cups chicken broth
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes with garlic and onion, undrained (I couldn't find these, so just used plain)
3 cans (5 oz each) white chicken, drained (I cooked, cooled, and cubed chicken breast instead of buying the cans)
1/4 cup minced fresh cilantro (yummmmmmm)
2 tsp lime juice
Salt and pepper to taste
Crushed tortilla chips
Shredded MJ cheese or cheddar cheese (I used shredded Mexican because I always have that)

In a large saucepan, saute the onion in oil; add the chilies, garlic, jalapeno and cumin. Stir in the broth, tomato sauce, and tomatoes. Bring to a boil. Reduce heat; stir in chicken. Simmer, uncovered, for 10 minutes. Add the cilantro, lime juice, salt and pepper. Top with chips and cheese. 7 servings (or in our case, 3 adults and 5 children, and 2 lunch-sized servings leftover)

This was quite flavorful, but not spicy at all. Probably because I left out the jalapeno. I think I am actually contemplating putting it in next time (what?? I know). Nathan & Emma just picked out the chicken, but all the other kids ate it all, and the grown ups liked it too. Another keeper!

2 comments:

Phyllis said...

we love this soup and I do put in the jalapenos. I do cut out most of the seeds but love the taste of the thick skin of the pepper.

Wife, mommy, and nurse (and wannabe missionary to Haiti) said...

Does it make it very spicy though?