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| Image from Spend With Pennies |
SOOOO - I did a little internet search and found this gem on a site called Spend With Pennies that is similar to the one I used, but includes the changes I was considering. It does make less soup, though. Martha's recipe uses 10 cups broth and 4 cups chicken (about 4 chicken breasts), so if you want lots of leftovers, double the quantities here.
I'll be trying this recipe next time, but I still have a few decisions to make. This is more tomato-y. I could use the tomato paste from the other recipe instead of the crushed tomatoes here. HMMM...What to do.
And it does use cumin which isn't my favourite spice for some reason. If I feel it's important to the final flavour. I'll just put in half the amount shown. Also, I like the addition of a jalapeno, but have to be careful as my husband doesn't like things very spicy. I do - so always a balancing act.
The other thing I did last night to make it super easy was use store bought tortilla chips. They really weren't a good substitute, so I need to think on this. I hate frying things as it makes such a mess. Everything else about this soup is super easy. Maybe I'll try brushing the tortillas with oil, then cut them in strips and try crisping them in the oven while I am making the soup. I'll let you know how it works out.
Quick to make and full of flavour, this is a great soup to put on your menu for an easy night's supper. And if you want to check out Martha Stewart's recipe you can see it HERE. You might prefer the other recipe. Who knows?
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Chicken Tortilla Soup
Soup Ingredients -
1 T Olive oil
1 Onion chopped
3 Large cloves garlic minced (or pressed)
1 Jalapeño seeded and diced
1 tsp Ground cumin (I'll either reduce this to 1/2 tsp or not use)
1 tsp Chili Powder
1 14.5 oz can crushed tomatoes
1 can Diced tomatoes with chilis (sub reg diced tomatoes if you can't find)
3 C Chicken broth
1 14.5 oz can black beans rinsed & drained
1 C Corn (frozen or canned) -drained if canned
2 Chicken breasts boneless, skinless
1/4 C Cilantro chopped
1 Lime juiced
1 Lime juiced
Crispy Tortilla Strips
6 6- inch corn tortillas cut into 1/4-inch strips
1/4 cup olive oil
salt
6 6- inch corn tortillas cut into 1/4-inch strips
1/4 cup olive oil
salt
Toppings -
Crispy Tortilla strips (see above)
1 Avocado sliced or cubed
Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened. Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado (and extra cilantro and green onion if you like).
1 Avocado sliced or cubed
I would also add - additional cilantro, sliced green onion and wedges of lime (one for each bowl of soup)
Instructions -
Heat 1/4 cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt. (NOTE - I am going to try brushing the tortillas with oil on both sides, then cutting into strips and then crisping in the over to avoid the mess of frying.)
Instructions -
Heat 1/4 cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt. (NOTE - I am going to try brushing the tortillas with oil on both sides, then cutting into strips and then crisping in the over to avoid the mess of frying.)
Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened. Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado (and extra cilantro and green onion if you like).
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