Chicken Tortilla Soup
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| Sun, 01-06-2008 - 8:41pm |
Chicken Tortilla Soup (suitable for all phases)
3 chopped yellow onions
2 tablespoons olive oil
4 cloves minced garlic
2 red bell peppers, cored, seeded and chopped
2 yellow bell peppers, cored, seeded and chopped
1-2 jalapeno pepper (or dried pasilla or chipotle pepper)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons coarse salt
2 28-ounce cans diced tomatoes
4-6 cups chicken broth (depending upon how brothy you want it)
¼ cup minced cilantro leaves (plus more for topping)
4 roasted chicken breasts, rough chopped
Toppings for serving (to choice): chopped cilantro, chopped onions, lf sour cream, lf grated cheddar or jack cheese, whole wheat tortilla chips (skip for phase 1)
1. Unless using leftover chicken, for roasted chicken breasts: preheat oven to 350 degrees. Rub chicken breasts with olive oil and place them on a lined baking sheet. Sprinkle generously with coarse salt and pepper. Roast for 35 to 40 minutes, until just cooked. Cool slightly, discard skin and bones and cut meat into ¾ inch pieces.
2. While the chicken is roasting, cook onions in oil over medium low heat in a 6 quart (or larger) dutch oven for 10 to 15 minutes, until translucent.
3. Add garlic and cook for one more minute.
4. Add bell peppers, jalapeno (if using), chili powder, cumin and salt. Cook for 2 minutes.
5. Add tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer 30 minutes, stirring occasionally.
6. Add chicken and cilantro and simmer 20 more minutes.
7. Add toppings as desired (I like to stir in a spoon of lf sour cream, then top with cilantro)
| Tue, 01-08-2008 - 8:15am |

