Soup's On!


3 comments

Remember that roasted chicken I made the other day? You didn't think I could eat a whole chicken by myself by now did you? Well, I haven't. Last night I decided that I should give this chicken a new purpose, so I browsed online until I found a recipe that wouldn't make me go out shopping. I couldn't believe it, but I actually had all the ingredients I needed for this very simple chicken tortilla soup.

Chicken Tortilla Soup

INGREDIENTS

  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 3 cups chicken broth
  • 1 (14.5 ounce) can Mexican diced tomatoes
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 1/2 pounds skinless, boneless chicken breast meat - cubed
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/4 cup shredded Mexican cheese blend
  • 1 tablespoon minced fresh cilantro
  • Tortilla chips

DIRECTIONS

  1. In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
  2. Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.
Serves 6.

Instead of the boneless skinless chicken breast, I shredded some of the leftover roasted chicken. I always add spices like chili powder and cumin to my taste. Other than sauteing the onions and garlic in olive oil before adding the other ingredients, I followed the recipe, scaling it down of course.

I will say that I've made more detailed, and slightly more flavorful chicken tortilla soups before, but for a quick Friday evening meal, this was perfect.

Just in case you want a closer look...

3 comments:

  1. First time in my life I hear about a tortilla soup!

    ReplyDelete
  2. The other tortilla soups that I've had usually have corn and black beans included. I guess they call them tortilla soups because you eat them with corn tortillas on the side or you cut the corn tortillas and bake them to make crispy little strips. Then you place the strips over the soup and eat like that.

    ReplyDelete
  3. I find it weird because a tortilla in Spain has a different meaning than in Mexico, here tortilla is just an omelette. And when I think of "tortilla soup" I can't help but picture potato omelette cubes floating in the soup :-D

    But I'm sure it was delicious!!

    ReplyDelete

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