Friday, November 04, 2011

Chicken Tortilla Soup

To watch this video recipe click HERE!

Hi Everyone!
I hope you are all doing great! It is getting pretty cold in my side of the world, the summer is gone and this fall is starting to feel more like winter, so to warm me up I decided to make a delicious, and super easy Tortilla Soup! I hope you like it! This is one of my favorite Mexican's soups!

Serves 6
Ingredients:
2 chicken breasts
2 cups chicken broth
1 can Chipotle in adobo sauce
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 onion
4-5 small potatoes
1/4 cup chopped cilantro
3 garlic cloves
1 1/2 tablespoons chicken bouillon seasoning
1 15oz can corn kernels
Limes for garnish
Avocados for garnish
Corn tortillas about 2-3 per persons.
1/2 tablespoon olive oil
Vegetable oil for frying the tortilla chips or cooking spray for baking them

Roughly chop the onion and mince the garlic. Cut the chicken into bite size pieces. Chop the potatoes into bite size pieces.

In a large saucepan, heat up 1/2 tablespoon of extra virgin olive oil, cook the garlic and onion for about 3 minutes or until the onion becomes transparent. Add in the chicken, season with 1 1/2 tablespoons of chicken bouillon seasoning and some of the Chipotle in Adobo sauce, (I usually add 2 Chipotle peppers and about 2 tablespoons of the sauce, but you can add as many or as little as you like.  A Few teaspoons of the Chipotle sauce are good enough to add tons of flavor without adding any heat.)
Stir together and let the chicken cook for 4 minutes, the chicken will be almost cook, but not completely.  Add in the carrots, the celery and the potatoes, season with 1/2 teaspoon of each, ground black pepper and salt, stir together and add 2 cups of chicken broth and about 4 cups of water, add the cilantro and the corn kernels, stir again, cover with a lid, let it cook for about 15 minutes or until it comes to a boil.

Cut the tortillas into bite size pieces, to make some tortilla chips. Fry them in vegetable oil until golden brown and crisp. Drain them on paper towels, sprinkle with salt. ( or you can also bake the tortilla chips at 400º for about 8-10 minutes, don't forget to spray them with cooking spray and sprinkle them with salt before they go into the oven!)

When the soup comes to a boil, taste the flavor and add more salt or chicken bouillon if needed. (If you do add more seasoning, let it continue to boil for about 2 more minutes then serve.)

Serve your soup in a bowl, garnish with chopped avocado,fresh cilantro and a squeeze of  lime juice, add more of the Chipotle sauce if you want to.  Top it with the tortilla chips and that's it!  Enjoy!

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