It's a keeper

So not only was this soup a breeze to make (much easier than I anticipated) it tasted awesome! (And smelled awesome cooking.) The ingredients you see below, all four of them, were basically it. Add some chicken and stock and tomatoes... yup.

 As you can see I did use some cilantro. I'm not a huge fan, so I halved the amount. It was fine. I left out the spicy ingredient and used a little vegetable stock along with chicken. For the tomato I used a 15 ounce can of no salt added, diced tomatoes. I took Gal One's advice (and, well, the commissary had no other option...) and used bone in chicken thighs (I took the skin off).

 When I went to get the food processor out, the cat decided he would take up residence in the empty space...

 While the chicken was cooking in the first step, I pureed the remaining ingredients. Again, easy!

 I also used that time to toast the tortilla strips. Thanks again Gal One for the cooking time advice!

 The before (above) and after (below). I was a bit heavy handed with the salt on my tortilla pieces; beware!

 The final product. We loved it. It was a cross between tomato soup and chicken noodle. Nice and light and different without being "weird". My other half thinks we should add some red beans next time...?

My last comment on the new recipe; I'm glad I didn't cut it in half. Usually I assume it will be too much food for us. This was gone in two days. I think I might double it next time. Because there will most definitely be a next time!

I can't wait to see what next month's menu will be!

Tortilla Soup Gal #1 Style

First, a warning...see below:

This is what happened when I baked tortilla strips in a 425 degree oven for 13 minutes.  This batch went in the trash and the do-over was at 425 degrees for about 5 minutes.  Just sayin.  Maybe I cut them too thin?

This is a picture pre-toast...the 5 minute batch looked just right.

Here is a picture of something I would tweak next time...I like dark meat and I think using a combination (or a rotisserie chicken as was suggested) would be a flavor enhancer.  I think this is a personal preference - it's taken me a long time to come out of my white meat haters closet - but there it is.  I really prefer dark meat.  More flavor...yes, more fat...hence more flavor.  I have some boneless, skinless chicken thighs in the freezer - I think they would be just the ticket here.

I didn't have fresh tomatoes - I used a can of whole tomatoes - a large can.  I think perhaps I could have used a smaller can...but look at the gorgeous color!  My enthusiasm picked up at this point.

Melding the flavors....

My soup toppers...sour cream, avocado, shredded cheese and nicely browned tortilla strips.

My first bowl.  Yes, I definitely had seconds.  I love this soup.  I can honestly say it's one of the best soups I've had in a while.  Mr. #1 said - more chicken, rice or noodles - something to make it more substantial.  But the lack of all of those things is what held its appeal for me.  I loved the fresh tomato flavor and the absence of fatty meat and heavy starches (never mind how much sour cream and tortilla strips I ate). :)  This is a keeper - Monday lunch is looking awfully good right now!
Thank you Gal #2...great pick!

Chicken Tortilla Soup

I've never made a chicken tortilla soup before and this recipe, from America's Test Kitchen's Healthy Family Cookbook, looked fabulous!

Some short cuts and time savers I thought of while reading through the recipe: buy a rotisserie chicken from the grocery, purchase ready made tortilla chip strips, puree and refrigerate the ingredients in step 4 the day before.

Some ideas for fun and tasty soup toppers: sour cream, shredded cheese, fresh tomato, or lime wedges.

Here is to a fun twist on a traditional winter dish; a big pot of soup!


INGREDIENTS

8 (6 inch) tortillas, cut into 1/2-inch wide strips
Vegetable oil spray
Salt & Pepper
8 Cups chicken broth
1 1/2 lb. bone-in, skin removed, split chicken breasts
1 onion, peeled & quartered
4 garlic cloves, peeled
8-10 fresh cilantro sprigs
1/2 tsp. dried oregano
12oz. (2 medium) tomatoes, cored and quartered
*optional* 1 Tbsp. minced, canned chipotle chile in adobe sauce
1 tsp. canola oil
1 avocado, peeled & cut into 1/2 pieces
2 Tbsp. fresh cilantro

DIRECTIONS

Preheat oven to 425 degrees. Spray tortilla strips with oil 7 sprinkle with S&P. Bake until golden brown, 15-17 minutes (stirring halfway through). Drain and cool on paper towel.

Bring broth, chicken, half the onion & garlic, cilantro and oregano to a simmer in a large dutch oven over high heat. Reduce heat to medium-low, cover and cook for 20 minutes. (Until chicken reads 165 degrees).

Remove chicken & shred into bite size pieces. Strain broth and discard solids.

Process remaining onion, garlic, tomatoes & optional chipotles in food processor until smooth. Heat oil in dutch oven over high heat. Add pureed mixture and cook, stirring often, for 10 minutes. Stir in strained broth, cover and simmer for 15 minutes. Stir in chicken and simmer 5 minutes. Sprinkle chips in bowls, ladle soup over chips and sprinkle with avocado and cilantro.