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Prep Time: Cook Time: Total Time:
CHICKEN TORTILLA SOUP
(SIMILAR TO BROOKFIELDS RESTARUANT)
Serves 6
Prep Time 30 min / Cook Time 40 min
2 Tablespoons Olive Oil (For Saute)
1 Cup Diced Carrot
1 Cup Diced Celery
1 Cup Diced Yellow Onion
1 Cup Chopped Green Bell Pepper
1/2 Teaspoon Garlic Powder
2 Teaspoons Sea Salt
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Black Ground Pepper
1/4 Cup Chopped Fresh Cilantro
4 (14 oz)Cans Chicken Broth
1 (15 oz)Can Diced Tomatoes(chopped smaller)
1/4 Cup Olive Oil
3/4 Ounce(by weight) Taco Seasoning Mix
6 to 10 Small Soft Corn tortillas
12 Ounces Boneless/Skinless Cooked Chicken Thighs (Shredded)
1/2 Cup Frozen Corn
6 to 12 Flour Tortillas cut into 1/2 inch strips. Fry in small batches in 1/2 inch oil until lightly brown.
Shredded Cheddar Cheese (To Taste)
Sliced Green Onions (To Taste)
In a large Dutch oven, saute carrots, celery, yellow onion, green bell pepper, sea salt, black ground pepper and garlic powder in 2 Tablespoons olive oil until tender.
At the same time, in a fry pan, soft cook whole chicken thighs in a small amount of olive oil. Remove thighs from pan, set aside to cool slightly then shred with fork. Deglaze fry pan with 1/2 cup of chicken broth. When ingredients in Dutch oven are tender, add deglaze mixture.
Add remainder of chicken broth to mixture in Dutch oven and bring to a boil.
Reduce heat to simmer and stir in tomatoes, taco seasoning, cumin, chicken and 1/4 cup olive oil.
Cut soft Corn tortillas into small pieces and add to mixture (start with 6, add more for thicker soup).
Let simmer for 20 minutes or until Corn tortillas are incorporated into the soup, stirring occasionally to keep the soup from sticking as it thickens.
Add Cilantro, simmer additional 10 minutes.
Add frozen corn, simmer additional 1 minute or until Corn is hot.
Serving Suggestions
Top with shredded cheddar cheese, diced green onion, fried flour tortilla strips. Serve remainder of fried tortillas strips on the side.
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Chicken Tortilla Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
CHICKEN TORTILLA SOUP
(SIMILAR TO BROOKFIELDS RESTARUANT)
Serves 6
Prep Time 30 min / Cook Time 40 min
2 Tablespoons Olive Oil (For Saute)
1 Cup Diced Carrot
1 Cup Diced Celery
1 Cup Diced Yellow Onion
1 Cup Chopped Green Bell Pepper
1/2 Teaspoon Garlic Powder
2 Teaspoons Sea Salt
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Black Ground Pepper
1/4 Cup Chopped Fresh Cilantro
4 (14 oz)Cans Chicken Broth
1 (15 oz)Can Diced Tomatoes(chopped smaller)
1/4 Cup Olive Oil
3/4 Ounce(by weight) Taco Seasoning Mix
6 to 10 Small Soft Corn tortillas
12 Ounces Boneless/Skinless Cooked Chicken Thighs (Shredded)
1/2 Cup Frozen Corn
6 to 12 Flour Tortillas cut into 1/2 inch strips. Fry in small batches in 1/2 inch oil until lightly brown.
Shredded Cheddar Cheese (To Taste)
Sliced Green Onions (To Taste)
In a large Dutch oven, saute carrots, celery, yellow onion, green bell pepper, sea salt, black ground pepper and garlic powder in 2 Tablespoons olive oil until tender.
At the same time, in a fry pan, soft cook whole chicken thighs in a small amount of olive oil. Remove thighs from pan, set aside to cool slightly then shred with fork. Deglaze fry pan with 1/2 cup of chicken broth. When ingredients in Dutch oven are tender, add deglaze mixture.
Add remainder of chicken broth to mixture in Dutch oven and bring to a boil.
Reduce heat to simmer and stir in tomatoes, taco seasoning, cumin, chicken and 1/4 cup olive oil.
Cut soft Corn tortillas into small pieces and add to mixture (start with 6, add more for thicker soup).
Let simmer for 20 minutes or until Corn tortillas are incorporated into the soup, stirring occasionally to keep the soup from sticking as it thickens.
Add Cilantro, simmer additional 10 minutes.
Add frozen corn, simmer additional 1 minute or until Corn is hot.
Serving Suggestions
Top with shredded cheddar cheese, diced green onion, fried flour tortilla strips. Serve remainder of fried tortillas strips on the side.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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