Thursday, January 7, 2010

Debbie's Chicken Tortilla Soup

This soup is spicy, just so you know! :)

I got this recipe from my sister, Debbie, while I was at the grocery store and craving Chicken Tortilla Soup. I called her (FL to TX) and got the rundown on how to put this together. Judging from the way it turned out, I think I did it right! :)


~Ingredient List~
~NOTE: I didn't measure anything, so these are approximates~
~This made about 6 medium sized bowls of soup~
4 skinless/boneless chicken breasts cut into bit size pieces
1 small onion, chopped small
3 minced garlic cloves
1/4 tsp ground Turmeric
Kosher Salt
Fresh ground Pepper
4 med carrots, chopped medium
2 celery sticks with leaves, chopped medium
3 medium tomatoes, seeded and chopped medium
3 Anaheim Chiles, roasted, peeled and chopped small
1 1/2 cups chicken or vegetable broth
Water
Dash Cayenne
Couple of Dashes Chili Powder
~Topping~
Chopped fresh Avocado
Shredded Cheese
Tortilla Chips broken into pieces
The first thing you're gonna want to do is your peppers blackened, so that you can remove the skins, seed and chop them.
There are 2 options here...1) do it over a gas burner flame (fun, but it takes a little longer), or 2) pop them in the toaster oven on Broil until lightly blackened (quicker and the skin comes off more evenly).
~For the Flame Method...lay them on the grate, make sure the flame is just below their surface~

~They will begin to blacken, this is good~
~Use tongs to get them black all over~

Once they are black pretty much all over, put them in a freezer zippy bag, and fold it over, set aside to cool slightly.


~For the Broiler Method...lay peppers on a rack or pan inside your toaster oven~
~Turn it on broil and check every few minutes to see how it's going...this is what you want on both sides~
While the peppers "rest", heat some Olive Oil in a large soup pot, over med-high heat. Add chicken, sprinkle with salt and pepper.

Brown chicken, stirring often. Add onion, garlic and turmeric, stir and cook until chicken is no longer pink, but cooked through.




~While this is going on, chop all your veggies~


~Take your peppers out of the bag and the skins should peel off easily, then rinse with water~



~Cut off the tops and slice open, scrape away the seeds and pith~

~Chop~


Once the chicken is browned and just cooked through, add all the ingredients (NOT the toppings), adding enough water to make the desired amount of liquid for soup. Add only the amount of Cayenne and Chili Powder that your family can stand.


~Bring to a boil, cover,reduce heat and simmer until carrots are just tender~

~Just before you serve the soup, chop some fresh Avocado, and put out your toppings~

~Ladle soup into bowls and top with...cheese, avocado and then tortillas~

~I served this with Jalapeno Cheddar Cornbread to soak up that yummy broth~
Happy Tummy!


2 comments:

The Real Me! said...

Yumminess! I'm going to have to try that!
Or maybe you could just make it for me! LOL!

Kathy C. said...

Of course I'd make it for you my bestest...I know you can stand the heat too! :)
Girl day...we could watch White Christmas and eat soup!

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