I have been feeling like soup lately. It has gotten cooler and I need to free up some freezer space for Holiday stuff. This is my favorite soup recipe and I make enough to freeze some and have at a later time.
Chicken Tortilla Soup
6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked
In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
Now, I used to cut up everything and it took forever, especially shredding the chicken. But with the food processor I got this summer this soup was much faster to make. I cut up the tortillas with a knife and threw in the pot. I put the onion, garlic and a couple handfuls of cilantro in the processor and zap... Done! Started to cook those while I threw in a big bag of thawed homegrown tomatoes into the processor and zap...into the pot. Then cut the chicken breasts into quarters and into the processor zap... Done. It was that quick. And I am sure it will be yummy!
Charles is outside starting to build our new arbor/patio. It should be wonderful. Now if we can just figure a way to get rid of the masses of mosquitoes, I might acturally get out there to use it!
See through the trees
5 months ago
