Chicken Tortilla Soup

Ingredients:

 

1 – 2 chicken breasts, cut in 3/4″ cubes

2 cloves of garlic, crushed

1 large onion, diced

1 bunch of celery, chopped

1 7 oz can of diced green chiles

1 12.5 oz can of diced tomatoes; or chop/dice fresh (peeled)

   or stewed tomatoes

2 cups of chicken stock

3 – 4 cups of water

jalapeno to taste, I start with about half a 4 oz can

1 – 2 pinches of fresh cilantro (optional)

1 – 2 handfuls of crushed corn chips

 

Over low heat begin warming a medium to large heavy pan (i.e., a five or six quart French/Dutch oven, stock pot), for a few minutes.  You don’t want the pan sitting on the flame too long without anything in it, but you want to warm it before adding the oil or ingredients.

 

Coat the bottom of the pan with a small amount of oil or non-stick cooking spray, over medium heat, brown the chicken.  As the chicken begins to lose it’s pink color add the crushed garlic and allow the garlic to brown as the chicken finishes browning.

 

Add the diced onion and chopped celery.  This should add moisture and any “carmelization” on the bottom of the pan will begin to loosen.  Allow the celery and onion to cook for ten minutes, or until the onion starts to become soft and translucent, stirring as needed to keep them from sticking to the bottom of the pan.  If your heat is not too high you can cook them even longer this way, fifteen or twenty minutes.

 

Add the can of diced tomatoes, diced chiles and jalapenos (I start with half a can of jalapenos).  Stir in these additional ingredients to incorporate, and add liquid.

 

Bring to a boil and then turn down the heat, to low, and allow to simmer for at least one hour.  I typically will allow it to simmer for at least 2, and closer to 3 – 4 hours. 

 

Approximately 30 minutes prior to serving add a handful or two of crushed corn chips.  I typically put the corn chips in a sandwich bag, or freezer bag and then crush them rather small.  The crushed corn chips will thicken the soup and add additional flavor.

 

chicken-tortilla

 

I serve this soup topped with corn chips, cheese and sliced avocado.  You can add cilantro to the soup at the last minute, stir it in, or put a pinch of cilantro on top as a garnish.  Experiment with the amount of crushed corn chips, jalapenos, and other toppings to get it the way you like it.

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4 Responses to “Chicken Tortilla Soup”

  1. Tara Autrey Says:

    Great recipe! I promise to try it next week and let you know how it goes. Where is the picture of your finished product? If you show me yours, I’ll show you mine…(Just don’t tell Sue!) Thanks for sharing, Aaron. I’m enjoying your blog.

  2. abbebusoni Says:

    It’s funny you should ask, we got a new digital camera and I took pictures as kind of an experiment to see how the camera works. So, we may see some pictures at some point (of the soup, you pervert).

  3. Deceptive and Delicious? We’ll See… « Happiest Mommy on the Block Says:

    […] that Aaron really gets this cooking thing! I’ve made his tortilla soup (yum!) too. He has great suggestions for making recipes “your own,” and his directions […]

  4. grammie Says:

    Hi Aaron

    This is grammie and I love you!!! Oh I enjoy your blog also.

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