Monday, March 17, 2014

Chicken Tortilla Soup

This morning we woke up to a thick blanket of snow on the ground. Josh decided to stay home from work, so we both worked on remodeling our kitchen.

I wanted to make soup for dinner and decided on chicken tortilla soup. So I meshed a few recipes together and came up with this.

Chop veggies | Fry chicken and shred | Saute veggies | Fry tortillas | Eat!

Comforting and refreshing at the same time.

Chicken Tortilla Soup

4 chicken thighs
 1 Tbsp. butter or oil
garlic powder
chili powder
 salt and pepper

1/2 onion, chopped
1 jalapeno pepper, seeded and diced
1 large garlic clove, minced

4 cups chicken stock
1- 14.5 oz. can diced tomatoes
1 - 15 oz. can of black beans, rinsed and drained
3 Tbsp. tomato paste
1/2 tsp. salt
1/2 tsp. chili powder

5 corn tortillas, cut in strips

Melt butter in soup pot, add chicken and sprinkle first side with
garlic powder, cumin and chili powder. Flip when golden brown
and sprinkle the next side with salt and pepper. 
Once done, shred chicken with two forks. 

Add onion, jalapeno pepper and garlic; saute until soft.
Add chicken stock, tomatoes, beans, tomato paste, salt and chili powder.
Simmer for 10-15 minutes so seasonings can set.

While soup is simmering, heat a thin layer of oil in a skillet.
Add tortilla strips and fry until crispy.
Let drain on a paper towel.


Sour cream
Shredded cheese
Avocado, tossed in lemon juice with a little chopped red onion
 Tortilla strips

Serve hot with toppings of your choice.


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