Tuesday, February 7, 2017
EASY CHICKEN TORTILLA SOUP RECIPE
EASY CHICKEN TORTILLA SOUP RECIPE 3 tablespoons cooking oil 1 tablespoon dried oregano 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon ancho chili powder (any chili powder may be substituted) 1/4 teaspoon ground red pepper 1 large onion, chopped 4 large cloves garlic 48 ounces canned chicken stock 28 ounces canned crushed tomatoes 2 1/2 teaspoons salt 6 (6-inch) corn tortillas, divided 1 1/2 pounds roasted or rotisserie chicken, cut into chunks or shredded 1/4 cup lightly-packed cilantro leaves, roughly chopped salt and pepper to taste Optional garnish/toppings: Serve with lime wedges, sliced/diced avocado, sour cream, greek yogurt, shredded cheese, crushed tortilla chips, additional chopped fresh cilantro. In a large heavy pot, heat the oil over medium heat. Add herbs and spices (oregano, cumin, coriander, chili powder, red pepper) stir to toast, until fragrant, about 30 seconds. Add onion, cook, stirring for about 3 minutes. Grate garlic directly into pot, continue to cook, stirring, for another 2 minutes. Add stock, crushed tomatoes, and salt. Bring to a simmer. Halve 2 of the corn tortillas, then cut into strips, add to stock. Cook uncovered, stirring occasionally, for at least 25 minutes. Add the chicken and reduce heat to medium-low. Halve remaining corn tortillas, then cut into strips. Heat a skillet over medium heat. Toss tortilla strips in warm pan to toast, about 3-5 minutes. Be watchful to avoid burning. Just before serving, stir toasted strips into soup. Salt and pepper to taste. Serve with optional garnish or toppings.