Tuesday, January 24, 2012

Chicken Tortilla Soup

Chicken Tortilla Soup!  I really love me a good bowl of Tortilla Soup!

I think one of the keys to making any kind of soup that has chicken in it is using chicken breast with the bone and skin on it!  The bone gives the broth so much more flavor and so does the skin!  You're going to discard the skin and bones anyway but what you get in the end is some great broth! 

My sister Julie adds cut up corn tortillas to her soup which thickens it up some.  It's still brothy but it adds a little body and heartness to the soup. So you can add the tortillas or leave them out it's up to you!  I added about 6 white corn tortillas in the soup I made today.

I make little krispies to add to the top along with freshly shredded cheese!  Alot of times I will add an avacado slice but they were all rock hard at the store so no avacado today!

Shredded Cheese-  I have this thing about most store bought shredded cheese (really all) it's just gross to me unless you can find a high quality brand!  Did you know that they add saw dust to keep it seperated and the cheaper it is the less real cheese (fillers) is in it!  I buy the big block and shred it myself.  If you have a food processor it just takes minutes to shred then all you have to do is put it in a zip lock bag for use whenever! If you don't have a food processor a grater it really doesn't take that long...I do that also.  It's so fresh and MELTS so much better!  Along with it's better for you no added junk to it!  ALSO you get much more cheese for the money when you grate it yourself!


Place chicken in a pot with 6 cups of water... I threw in 2 garlic cloves that I will take after the chicken cooks...just adds some flavor


Saute onions in olive oil or butter for about 3 to 5 mintues then add garlic


Take Chicken out and shred it then add it back to the broth...add onion and garlic

Add tomatoes, rotel, tomato sauce and seasonings


Add about 6 cut up corn tortillas and let simmer...the tortillas will eventually evaporate


Now for those little krispies on top of the soup!


 Just put a Tablespoon or two of vegetable oil in pan and fry those little things up!



Look at that beautiful freshly grated cheese


Tortilla Soup ready to eat ;)  Not a great pic since the bowl is red it blends in... oh well



Chicken Tortilla Soup

2 to 4 chicken breast (with bone is best for broth)
1 onion chopped
2 garlic cloves minced
1  can tomatoes
1 can rotel tomatoes
1 15 oz can tomato sauce
 2 cans of chicken broth (unless you don’t have broth you cooked in then use 3 cans of broth plus two cups water)
Salt and pepper taste
Lawry’s Garlic salt  (green lid) to taste
1 Tbls chili powder
1 tsp Tones chicken base (found at Sam's) or 2 cubes of knorr chicken bouillons
1 Lime
Corn tortillas

In a pan boil chicken breast in 6 cups of water until done (keep broth) remove chicken from broth.

In a skillet saut√© onion in oil or butter for 3 to 5 minutes then add garlic  until tender then add to broth along with the rest of the ingredients and simmer on med heat .  (Use the broth chicken was cooked in along with the cans of chicken broth).

Chop or shred chicken and place into soup.

Cut up in cubes about 4 to 6 corn tortillas and add to soup..

Let simmer for about 30 to 45 minutes on medium heat.
Cut up whole tomatoes in pot  with kitchen scissors or knife and squeeze in the lime.

The rest of the tortillas cut into thin strips then place in a skillet with oil to fry.  When done place on paper towels and salt to taste.

Top off with a slice of avocado, shredded monterery jack cheese and tortilla strips.



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