So today I did the finishing handwork on my "Back to the Future" apron. I went with a vintage 50's pattern and used patriotic fabric because my partner loves this country and I think she'll enjoy wearing it. Besides some sewing, it was laundry day here at the Torres household and I decided to make Tortilla soup (yum) as well as cook some chicken breast to cut up and freeze to use in recipes later. Whenever Foster Farms chicken breast are on sale for 99 cents a pound, I buy 15 pounds and cook it and freeze it. It really helps stretch the budget. So here is the recipe for the Tortilla Soup. This recipe will seriously make enough to feed like 10 people (with some going back for seconds!
Tortilla Soup
9 Tblsp Vegetable oil
18 - 6" corn tortillas -cut into strips
12 - 6" corn tortillas - cut into bite sized pcs
1 medium onion - chopped
1/2 cup fresh cilantro - chopped
6 garlic cloves - minced
28 oz can petite diced tomatoes
12 cups chicken broth
1 1/2 tblsp groung cumin
1 tblsp chili powder
1/2 tsp salt
4 skinless boneless chicken breasts
1 cup frozen corn
2 cups montery jack cheese or mexican blended shredded cheese
2 avocados
sour cream
Heat 6 tblsp oil in large pot over high heat. Add tortilla pieces ( not strips - those are for later) , onion, cilantro and garlic. Saute about 3 minutes.
Stir in tomatoes with juices and bring to a boil.
Add broth, cumin, and chili powder and return to boil.
Reduce heat, add chicken. Simmer until chicken in cooked through, about 30 minutes.
Remove and transfer chicken to a plate. Shred chicken breasts and return to soup. Add in the corn.
Use remaining oil, you may need more , to a large skillet. Add tortilla strips a few at a time and fry until golden, stirring constantly. Transfer to paper towls to drain and season with salt.
Top soup with fried tortilla strips, cheese, avocado and sour cream.
(You could also buy a rotisserie chicken at the grocery store and shred it into the soup instead of cooking the chicken in the soup. Either way...really yummy!)
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