Saturday, February 13, 2010

Mexican Tortilla Chicken Soup

I have been searching for a tasty chicken tortilla soup that has a kick for a while now. After a long search I finally found one that my boyfriend Tomas approves of. This recipe is Tyler Florence’s recipe, but I doubled it and changed a few other things for our liking.

2 Tbsp olive oil
6 cloves garlic, minced
4 jalapenos, seeded and minced
3 ripe tomatoes, chopped
1 Tbsp onion powder
2 quarts chicken stock
1 can black beans
2 ears of fresh grilled corn or 1 can of corn drained
Salt and pepper to taste
Canola oil for frying
2 flour tortillas cut into strips
Shredded cheese, optional
Sliced avocado optional

Place stockpot over medium heat and coat with the 2 Tbsp olive oil. Add garlic, jalapenos, tomatoes, and diced onion or onion powder. Cook for 15 minutes or until the vegetables are cooked down and pulpy. Pour in the stock and season with salt and pepper to taste. Simmer for 20 minutes.

While the soup is simmering, heat up some canola oil over medium heat. When the oil is ready add the tortilla strips a little at a time. Remove to paper towel lined plate and season with salt.
When soup is done dish out the soup into bowls and garnish with the chips, cheese or whatever your heart desires and enjoy
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