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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
6 whole Roma tomatoes
1/2 cup olive oil, divided
1 medium onion, diced
1/2 bunch celery, diced
1 pasilla chili pepper, diced **
1 jalapeno pepper, diced
1/4 cup garlic, chopped
6 cups hearty chicken stock
1/2 cup lime juice
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons ground cumin seed
1 tablespoon paprika
1 bay leaf
2 boneless chicken breasts, cut into strips or bite size pieces.
2 tablespoons fresh cilantro leaves
Tortilla chips, avocado, jalapenos, and sour cream to garnish
Preheat oven to 350 degrees F. In a bowl, toss tomatoes with half the oil, 1 teaspoon salt, and a pinch of black pepper. Spread on a baking pan and roast until light brown, 25 to 30 minutes.
While tomatoes are roasting, in a stockpot over medium heat, saute onion, celery, peppers, and garlic in remaining oil. Stir frequently until soft and translucent.
To stockpot add chicken stock, lime juice, cayenne, chili powder, cumin, paprika, and bay leaf. Bring to a boil, then reduce to a simmer. Simmer 20 minutes.
Remove roasted tomatoes from oven (peel should be falling off), and add to broth.
Use hand blender to blend or small batches in blender or food processor.
(I use hand blender for almost everything.)
Add chicken-breast strips and simmer 10 minutes until chicken is done.
Remove seeds and ribs in peppers if you do not want hot.
**If you can not find a pasilla pepper, just leave it out or use an ancho.
I left it out. I made half the recipe, too.
Adapted from Eva Longoria's recipe.
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Eva's Tortilla Soup
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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
6 whole Roma tomatoes
1/2 cup olive oil, divided
1 medium onion, diced
1/2 bunch celery, diced
1 pasilla chili pepper, diced **
1 jalapeno pepper, diced
1/4 cup garlic, chopped
6 cups hearty chicken stock
1/2 cup lime juice
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons ground cumin seed
1 tablespoon paprika
1 bay leaf
2 boneless chicken breasts, cut into strips or bite size pieces.
2 tablespoons fresh cilantro leaves
Tortilla chips, avocado, jalapenos, and sour cream to garnish
Preheat oven to 350 degrees F. In a bowl, toss tomatoes with half the oil, 1 teaspoon salt, and a pinch of black pepper. Spread on a baking pan and roast until light brown, 25 to 30 minutes.
While tomatoes are roasting, in a stockpot over medium heat, saute onion, celery, peppers, and garlic in remaining oil. Stir frequently until soft and translucent.
To stockpot add chicken stock, lime juice, cayenne, chili powder, cumin, paprika, and bay leaf. Bring to a boil, then reduce to a simmer. Simmer 20 minutes.
Remove roasted tomatoes from oven (peel should be falling off), and add to broth.
Use hand blender to blend or small batches in blender or food processor.
(I use hand blender for almost everything.)
Add chicken-breast strips and simmer 10 minutes until chicken is done.
Remove seeds and ribs in peppers if you do not want hot.
**If you can not find a pasilla pepper, just leave it out or use an ancho.
I left it out. I made half the recipe, too.
Adapted from Eva Longoria's recipe.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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