Tortilla Soup…sans tortillas
October 16, 2010 § 1 Comment
Ben, who is usually the healthier of the two of us wasn’t feeling well tonight. He asked for chicken tortilla soup and he said this recipe totally hit the spot. These days, I google pretty much anything I want to know (as do many of us) and “the best chicken tortilla soup” ended me up here.
The following is my adapted recipe. Enjoy!
Menenberg Chicken Tortilla Soup…Sans Tortilas
1 large yellow onion
10 cloves garlic (you could reduce this, but we LOVE garlic)
3 turns-of-the pan EVOO (extra virgin olive oil)
12 chicken tenderloins (or 4 chicken breasts)
1 tsp ground cumin
1 tsp red chili pepper flakes
1 can diced tomatoes (could substitute 4 fresh tomatoes chopped)
2 quarts chicken broth
1 cup corn (canned or frozen)
1 4 oz can diced green chiles
1 15 oz can black beans
Monterey jack or Mexican mix shredded cheese
1/2 cup cilantro, chopped
1/2 cup green onions chopped
*The Menenberg’s aren’t huge fan of tortilla chips in our tortilla soup but feel free to add them should you feel so inclined!*
Set the chicken to bake in the oven (350 degrees for ~20 mins is good for the frozen chicken tenderloins. Chicken breasts would need more time). Saute the garlic and onions in the olive oil until browned in the bottom of the pan. Add the chicken broth, cumin, chili powder, and red chili pepper flakes. Boil then gently simmer. Shred cooked chicken and add to pot.
*Pause* At this point in my cooking journey, I headed to the store to pick up some missing ingredients. My gracious husband shredded the chicken for me and added it to the pot. *Unpause*
Add tomatoes, corn, beans, diced green chilies. While soup simmers, prepare garnishes of cilantro, avocado, and green onions. Let soup simmer for 30-60 mins. Top with garnishes and enjoy!