Mexican Chicken Tortilla Soup!

The title never grabbed my attention because I am not really into thick soups but now that I am trying to eat like normal people do (this means no rice krispie treats for breakfast, danish for lunch and a fattening pasta dish for dinner). This recipe comes from Ina Garten and it got rave reviews, so I decided to try it and since it is so healthy I was hoping I would like it!! Well, we all loved it!!! It is really filling, it is a meal on it's own and you can add anything to it.

Serves 6-8 people

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large garlic cloves, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro
6 (6-inch) fresh white corn tortillas

I added Frozen corn to this one

To serve
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips

Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions starts to brown. Add the garlic and cook for 30 seconds.

Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using.

Cut the tortillas in half, then cut them crosswise into 1/2-inch strips and add to the soup, add the corn if you are using.

Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.

Comments

Flank Steak

Ok, I love me some flank steaks!!! The only thing one must understand is that this cut of meat is tougher than others, so really a perfect flank steak is cooked medium rare and sliced on a diagonal. Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. I put it over salad just to pretend we are healthy, but really it can be paired with anything. Enjoy INGREDIENTS Marinade Ingredients 1/3 cup olive oil 2 cloves garlic, minced 2 Tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 teaspoon freshly ground black pepper Other ingredients 2 pounds flank steak Kosher salt Freshly ground pepper 1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to ov...

Thanks to Amy....Pumpkin Pecan Swirl Bread

It's so nice to have friends around you that really love food, but more importantly know how much I love food because then you get to go on a playdate and have them give you food!!! This is how I discovered this heavenly bread. Amy walked up to me and the boys and hands me a few pieces of this obscenely delicious bread, I immediately shoved a piece down my throat and couldn't believe how delicious it was!!!! I kept telling her how good it was. She herself was impressed. I made the bread the next day, and everyone loves it!!! 2 loaves are almost gone. This recipe does make 2 loaves, and it is quite easy, the hardest part really is just waiting for it to rise, and even that is a pretty short wait time for bread. Please make this and ENJOY!!!! Pumpkin Pecan Swirl Bread Ingredients: 1 Tbsp active dry yeast 1/4 c. granulated sugar 1/2 c. warm water (115 degrees) 3/4 c. pumpkin puree 1 c. milk 3 Tbsp unsalted butter 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground cloves 1 ...

Caramel Apple Cheesecake

I have been making this every year during this time of year, it's Paula Deen's recipe. It's perfect for Thanksgiving. It's an amazingly easy recipe, takes me less than 10 minutes to prepare and the baking time is what takes the longest. It is SO yummy, everyone LOVES it and always asks for it. I love Paula!!! Ingredients 1 (21-ounce) can apple pie filling 1 (9-inch) graham cracker crust 2 (8-ounce) packages cream cheese, at room temperature 1/2 cup sugar 1/4 teaspoon vanilla extract 2 eggs 1/4 cup caramel topping 12 pecan halves, plus 2 tablespoons chopped pecans Directions Preheat the oven to 350 degrees F. Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling. Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature. Mix the reserved pie filling and caramel topping in a smal...

Mamma can cook

Search This Blog