cure thyself...
Brandon and I have both been feeling a little under the weather lately so I decided to make some homemade tortilla soup. Now I only wish I had made more :(
1 chicken breast cut into bite size pieces
1tbsp veg. oil
1/2 onion chopped
32 oz low sodium chicken broth
1 can black beans
1 cup frozen corn
1 can mexian style stewed tomatoes
1 cup vegetable oil
6 corn tortillas
limes
avocado
cilantro
monterey jack cheese
In a heavy pot bring a tablespoon of veg. oil up to heat and brown the chicken pieces for a minute or two then add the chopped onion. Cook until onion is translucent. Add broth and bring to a boil.
Drain and rinse the black beans and add to the pot along with corn and tomatoes with juice. Lower to a simmer. (you may need to add water if your soup is too thick, I added about 2 cups of water)
While this is simmering bring 1 cup veg oil up to heat in a skillet. Cut 4 tortillas into 1"x1/4" strips. Test a strip in the oil to see if it's up to frying temp. When the oil is ready, fry the strips in batches. Fry the remaining tortillas whole and drain all on a paper towel. (I sprinkle salt on the strips as well after the frying, but that's just my preference). When cool enough to touch crumble the two whole tortillas into the pot with the soup.
It's better if you let it simmer for a while but we ate as soon as we could because we were hungry :) the soup was much better the next day. Just make sure the chicken is cooked through of course.
Ladle the soup into bowls and sprinkle in some crispy tortilla strips. The remaining ingredients are all to your preference... I love adding toppings to soups. Chop some cilantro, add some avocado, some shredded cheese, sour cream whatever you like. I especially love the addition of a squeeze of fresh lime.
I don't know how "authentic" this recipe is since I just made it up... but I am half hispanic so that's got to mean something right? ;)
1 chicken breast cut into bite size pieces
1tbsp veg. oil
1/2 onion chopped
32 oz low sodium chicken broth
1 can black beans
1 cup frozen corn
1 can mexian style stewed tomatoes
1 cup vegetable oil
6 corn tortillas
limes
avocado
cilantro
monterey jack cheese
In a heavy pot bring a tablespoon of veg. oil up to heat and brown the chicken pieces for a minute or two then add the chopped onion. Cook until onion is translucent. Add broth and bring to a boil.
Drain and rinse the black beans and add to the pot along with corn and tomatoes with juice. Lower to a simmer. (you may need to add water if your soup is too thick, I added about 2 cups of water)
While this is simmering bring 1 cup veg oil up to heat in a skillet. Cut 4 tortillas into 1"x1/4" strips. Test a strip in the oil to see if it's up to frying temp. When the oil is ready, fry the strips in batches. Fry the remaining tortillas whole and drain all on a paper towel. (I sprinkle salt on the strips as well after the frying, but that's just my preference). When cool enough to touch crumble the two whole tortillas into the pot with the soup.
It's better if you let it simmer for a while but we ate as soon as we could because we were hungry :) the soup was much better the next day. Just make sure the chicken is cooked through of course.
Ladle the soup into bowls and sprinkle in some crispy tortilla strips. The remaining ingredients are all to your preference... I love adding toppings to soups. Chop some cilantro, add some avocado, some shredded cheese, sour cream whatever you like. I especially love the addition of a squeeze of fresh lime.
I don't know how "authentic" this recipe is since I just made it up... but I am half hispanic so that's got to mean something right? ;)