Tuesday, April 22, 2014

Tortilla Chicken Soup

Recently I have really enjoyed cooking. Baking will always be my favorite, but it is impractical and unhealthy to make cookies and cakes everyday!  I love Mexican food, well Tex-Mex food. Its starting to become a problem.  Honestly, I could eat tacos all the time, so this soup was a delicious replacement for tacos. The tortilla chicken soup has wonderful spice and is great served with avocados if you do not want to make the Pico de Gallo.

1 Tablespoon vegetable oil
2 large chicken breasts, cut into bite-sized pieces
1 small onion, chopped
2 Tablespoons taco seasoning

1 Tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
3 Tablespoons fresh cilantro, chopped
1 can pinto beans, drained and rinsed
juice of 1/2 lime
32oz organic chicken broth, divided
2 Tablespoons masa or flour

Pico de Gallo or salsa, store-bought or homemade
1 avocado, chopped
Tortilla Chips
fresh cilantro
lime wedges

1. Heat oil in a large soup pot over medium heat. Add chicken and onion then sprinkle in taco seasoning, paprika, and salt. Stir well then cook until chicken is cooked through and onions are tender, about 10 minutes. Add cumin, chili powder, and cayenne pepper, then sauté for one more minute. Add cilantro, pepper to taste, pinto beans, limejuice, and 3-1/2 cups chicken broth then simmer for 20 minutes, stirring occasionally.
2. Meanwhile, make pico de gallo, chop avocado, and combine remaining 1/2 cup chicken broth with masa or cornmeal in a small bowl. When soup is done simmering, drizzle in chicken broth/masa mixture, and simmer for 10 more minutes. Serve topped with crushed tortilla chips, chopped avocado, and pico de gallo. Garnish with fresh cilantro and lime wedges, if desired.
Original recipe from http://iowagirleats.com/2012/09/17/restaurant-style-chicken-tortilla-soup/

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