Wednesday, April 7, 2010

Tortilla Soup

One of the most requested meals in our family is Martha Stewart's Tortilla Soup. It's found in this book, Food Everyday: Great Food Fast. I love this cookbook. Most recipes in this book are completed with only a handful of ingredients.

The recipe is below. For other recipes, you can visit their site here.

Tortilla Soup

Serves 4 | Prep Time: 30 minutes | Total Time: 30 Minutes

For the soup:
4 skinless chicken thighs (about 1 1/2 pounds)
1 can (14.5 ounces) reduced-sodium chicken broth
1 jalapeno chile, diced (with seeds for more heat)
6 corn tortillas (6 inches)
3 tablespoons canola oil
Coarse salt

For garnish:
1 cup shredded Monterey Jack cheese (5 ounces)
4 large scallions, thinly sliced (about 1/2 cup)
1 green bell pepper, diced
1 avocado, peeled, pitted, and diced
1/4 cup cilantro sprigs
1 Lime, cut in wedges

  1. Preheat oven to 400° . In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; let cool.
  2. Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.
  3. Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.

1 comment:

  1. I love this soup! I remember making it with you for the first time. It's so tasty, light and super healthy.


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