Saturday, January 30, 2010

Chicken Tortilla Soup

Tonight, I was hungry and decided to look through through the cabinets. I've never seen a chicken tortilla soup recipe, but I've eaten a few bowls.  Here's my take...by the way, I didn't measure, so just use your skill.  All ingredients are chopped however you want.

Chicken Tortilla Soup
Adam Gross Original

olive oil
onion
garlic
green bell pepper
chicken pieces
flour - about 3-4 tablespoons
chicken stock or broth
rotel tomatoes
water
cumin
papricka
salt
pepper
cilantro - dry or fresh
chili powder
corn tortilla strips - toasted

I think that's about all the ingredients I put, though if I had them, I would have put corn and maybe black beans.  Also, instead or rotel, you can add a few fresh tomatoes and green chilis.

In a stock pot, saute vegetables in olive oil.  Once wilted, add chicken and lightly brown.  Add flour and stir. Add everything else except tortilla strips. You can add water or chicken stock to make desired quantity. Simmer on med-high heat until thickened...

(Update: At this point I need to interject.  I had some soup left over and ate some last night.  Turns out, you shouldn't put the tortilla strips in until you serve it.)

...then add tortilla strips.  Simmer 5 minutes.  Serve.  Top with crispy tortilla strips, cheese and sour cream(optional).  I didn't have avocado, but that would be great on top also.  Oh, fresh lime on top would have been great too.  Maybe next time.

Enjoy!