My brother called a few months ago looking for a good tortilla soup recipe (because he just "knew" I'd have a good one). He was right, but, unfortunately, I had misplaced it...until now. Before I misplace it again, I'm adding it here for you to enjoy.
I love how simple the tomato base is to make in the blender with just a few items. I could eat this spicy tex-mex soup all week long, and I just like to garnish it with tortilla strips and jack cheese. This recipe is a real "keeper".
2 pounds chicken pieces (I use breasts)
15 oz. can diced stewed tomatoes
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (I used a few milder yellow chilies to spice it down instead)
1 clove garlic
3 cups water
21 ounces double strength chicken broth, undiluted
1 tsp. ground cumin
1 tsp. salt
1/4 tsp black pepper
1 bay leaf
10 oz. frozen corn, defrosted (I have also used canned)
2 Tbsp. fresh cilantro, chopped
4 corn tortillas
1 Tbsp. vegetable oil
Garnish with:
salsa, chopped avocado, lime wedges, grated jack cheese
Directions:
In a food processor or blender, puree the tomatoes with their juice, onion, chile pepper (jalapeno or other) and garlic.
Add the tomato mixture, water, chicken broth, cumin, salt, pepper and bay leaf to a slow cooker and stir well. Add chicken pieces (you may brown in skillet, if you like, before adding to the crockpot but it isn't necessary).
Cover and slow-cook until the chicken is tender, 5-6 hours on low. Remove the chicken and cool slightly. when chicken is cool enough to handle, discard the skin and remove the meat from the bones. Coarsely chop the chicken and return it to the slow cooker. Stir in the corn and chopped cilantro (I also like to add a can of green beans and sometimes carrots and leftover potatoes. It's whatever you like). Cover and continue cooking on low.
Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of tortillas with the oil. Using a sharp knife, cut the tortillas into strips about 2 inches long and 1/2 inch wide. Spread the tortillas on a baking sheet. Bake, stirring occasionally, until crisp and just brown, about 5-8 minutes. ***NOTE: You may "cheat" and use crumbled up store bought tortilla chips, it's a quick alternative to making your own and I exercise this option all the time.
Remove the bay leaf from the soup. Serve soup into individual bowls, topping with tortilla strips (or ladle over the top of the strips like my family does) and a dollop of salsa, avocado and grated cheese. Serve with lime wedges.
What? Your family doesn't like LEFTOVERS??? Then why not turn them into Chicken Enchiladas:
Using a slotted spoon, scoop chicken and corn mixture from soup, pressing to drain and reserve most of the liquid. Warm corn tortillas briefly on both side in a hot skillet to soften. Fill each tortilla with some of the chicken/veggie mixture, roll and place in a baking dish, seam-side down. In a skillet, heat about 2 TBSP. of vegetable oil, whisk in 2 TBSP. flour. Stir in reserved broth from soup and cook until thickened. If desired, stir in about 1/4 to 1/2 cup sour cream when done cooking. Spoon sauce over filled tortillas in baking dish. Sprinkle with grated Jack cheese. Bake until sauce is bubbling.
**When I made the enchiladas, instead of rolling them, I made a layered casserole and added sliced olives and black beans to the layers. I also add chili powder to spice up the sauce.
Enjoy!
Annette
