Post by Karin on Sept 25, 2007 14:12:51 GMT -5
Karin's Famous Spicy Chicken Tortilla Soup
INGREDIENTS:
4 boneless, skinless chicken breasts, trimmed of fat and pounded out with a meat mallet to about ½ thickness
64oz Reduced Sodium Organic Broth (I mix half Chicken and half Vegetable broths)
1 medium-sized onion, finely chopped
2 cups salsa (see my Salsa recipe for the homemade salsa I make and use). I prefer homemade, but I use store bought when I'm in a hurry because it’s easy.
1-2 TBSP ground cumin (depending on how smoky you like it)
Corn tortillas (as many as you need-I use Mission Extra Thin Yellow Corn)
Garnish with:
1 cup fat-free shredded cheese
Chopped cilantro
Chopped green onions (chives)
Sliced/diced avocado
Baked corn tortilla chips/strips
DIRECTIONS:
Remove fat and flatten chicken breasts with a mallet. Season chicken with desired seasonings. Here are the seasonings I use: finely ground sea salt, cumin, McCormick Mesquite, garlic salt, chili powder, cayenne pepper, paprika, garlic powder, onion powder fresh ground black pepper.
Spray chicken and/or skillet with nonstick cooking spray/olive oil spray.
Preheat skillet to medium heat. Add chicken. Cook on one side until bottom halves start to turn white. Flip over chicken and add a little water to the pan. Cover and continue cooking until no longer pink and juices run clear. You can also cook the chicken on an indoor/outdoor grill, but the skillet method results in more tenderness.
Set chicken aside and let cool. Once cooled, chop, dice, slice, or shred the chicken breasts. Set aside.
In a large saucepan, saute the onion with sea salt (and olive oil if desire) until tender. Add in both broths, salsa, and cumin over medium heat. Bring to a boil, then cover and reduce the heat to low. Simmer for 20 minutes. Add the chicken. Simmer until tortilla strips are done.
Meanwhile, prepare the tortilla strips/chips
Cut the tortillas in half and place the 2 halves stacked on top of one another. Cut into thin strips. OR Continue cutting whole tortillas into wedges for chips. 1 tortilla=8 wedges
Heat the tortilla strips in a skillet over medium high heat with non-stick spray and some sea salt, if desired. Cook until crispy, crunchy, and golden brown. OR You can bake the tortilla chips in the oven by placing them on a cookie sheet, spray with non-stick spray, and sprinkle with sea salt, if desired. Bake at 350* until crispy, crunchy, and golden brown or until desired texture, flipping chips after 10-15 minutes, and baking another 5-10 minutes, approximately. Oven times vary.
When ready to serve, ladle the soup into serving bowls and garnish with tortilla strips/chips, avocado, cheese, chopped cilantro, chopped chives, if desired.
INGREDIENTS:
4 boneless, skinless chicken breasts, trimmed of fat and pounded out with a meat mallet to about ½ thickness
64oz Reduced Sodium Organic Broth (I mix half Chicken and half Vegetable broths)
1 medium-sized onion, finely chopped
2 cups salsa (see my Salsa recipe for the homemade salsa I make and use). I prefer homemade, but I use store bought when I'm in a hurry because it’s easy.
1-2 TBSP ground cumin (depending on how smoky you like it)
Corn tortillas (as many as you need-I use Mission Extra Thin Yellow Corn)
Garnish with:
1 cup fat-free shredded cheese
Chopped cilantro
Chopped green onions (chives)
Sliced/diced avocado
Baked corn tortilla chips/strips
DIRECTIONS:
Remove fat and flatten chicken breasts with a mallet. Season chicken with desired seasonings. Here are the seasonings I use: finely ground sea salt, cumin, McCormick Mesquite, garlic salt, chili powder, cayenne pepper, paprika, garlic powder, onion powder fresh ground black pepper.
Spray chicken and/or skillet with nonstick cooking spray/olive oil spray.
Preheat skillet to medium heat. Add chicken. Cook on one side until bottom halves start to turn white. Flip over chicken and add a little water to the pan. Cover and continue cooking until no longer pink and juices run clear. You can also cook the chicken on an indoor/outdoor grill, but the skillet method results in more tenderness.
Set chicken aside and let cool. Once cooled, chop, dice, slice, or shred the chicken breasts. Set aside.
In a large saucepan, saute the onion with sea salt (and olive oil if desire) until tender. Add in both broths, salsa, and cumin over medium heat. Bring to a boil, then cover and reduce the heat to low. Simmer for 20 minutes. Add the chicken. Simmer until tortilla strips are done.
Meanwhile, prepare the tortilla strips/chips
Cut the tortillas in half and place the 2 halves stacked on top of one another. Cut into thin strips. OR Continue cutting whole tortillas into wedges for chips. 1 tortilla=8 wedges
Heat the tortilla strips in a skillet over medium high heat with non-stick spray and some sea salt, if desired. Cook until crispy, crunchy, and golden brown. OR You can bake the tortilla chips in the oven by placing them on a cookie sheet, spray with non-stick spray, and sprinkle with sea salt, if desired. Bake at 350* until crispy, crunchy, and golden brown or until desired texture, flipping chips after 10-15 minutes, and baking another 5-10 minutes, approximately. Oven times vary.
When ready to serve, ladle the soup into serving bowls and garnish with tortilla strips/chips, avocado, cheese, chopped cilantro, chopped chives, if desired.
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