Tuesday, January 20, 2009

Chicken Tortilla Soup

This soup is probably my favorite soup that I know. This week I had an awful cough and sore throat and my mother in law made this for me and it was just the ticket. Do not confuse this with taco soup;it is not the same thing. Its got a great mild spice flavor that really accompanies enchiladas or taco night well. Anyone familiar with La Margarita in Round Rock,Texas, this is the closest recipe to that.

Tortilla Soup
Emeril Legasse/ Bridger additions


2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin (optional)

1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1/4 C of uncooked rice 1 small can of crushed tomatoes

Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Add the uncooked rice and crushed tomatoes and simmer for 20 minutes. Add the cooked shredded chicken and simmer for 5 minutes. Add the lime juice and cilantro and serve. Garnish with avacado, tortilla chips, sour cream, and monteray jack cheese.

1 comment:

  1. I LOVE chicken tortilla soup and I can never find a good recipe! I am so excited to try this!!!