Saturday, February 19, 2011

Chicken Tortilla Soup

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What is better than a nice, hot bowl of soup on a cold day? 

Chicken tortilla soup is one of my all time favorites, however, I rarely order it in restaurants because I always compare it to mine and it's never as good. This soup is not too spicy and freezes perfectly. 

  • 2 Tbls olive oil
  • 1 carrot, sliced
  • 2 ribs of celery, sliced
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 medium jalapeno pepper, chopped
  • 2 cups of cooked chicken
  • 2 cups of frozen or canned corn (drained)
  • 1/2 cup dry white wine or water
  • 2 tsps cumin
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 4 cans of chicken broth
  • 2 cans of petite diced tomatoes
Topping Choices:
  • crushed tortilla chips
  • grated monterrey jack cheese
  • chopped cilantro
  • fresh lemon juice
  • sour cream
  1. In a large pot, heat olive oil over a medium-high heat. Saute carrots and celery for 5 mins. Add onion, garlic and jalapeno to the pan and saute until soft. 
  2. Add all the rest of the ingredients to the large pot and bring to a boil.
  3. Reduce heat and let soup simmer for 45 minutes. 
  4. Serve with your favorite toppings. 
It's that easy!! 
I hope you enjoy this soup as much as I do!

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