Dinner Favorites · Soup

Chicken Tortilla Soup

Wow …… has it really been four days since I last posted?

Why yes Megan, yes it has. And, believe it or not, I didn’t even have to use a calculator for that.

Sheesh… for someone who is usually so talkative………so eloquent…and sometimes long-winded, I’ve been quiet. But definitely not inactive. This weekend was quite action packed because we had company from Friday afternoon till about 8 this morning.

This was Anthony – our houseguest.

He was Alexander’s baby project assignment. It’s part of the school-mandated program to make middle school kids think twice about sex/pregnancy.

I don’t know if it worked for him, but it certainly worked for me. No more kids thankyouverymuch. Just the sound of the baby crying was enough to send Sabrina and I running…….

Alexander, however, surprised me with his dedication and perseverance towards the care of the baby. He only requested assistance twice during the entire weekend and he handled that baby with more care and finesse than I expected.

He really is changing and maturing……every.single.day…….right before my eyes.

*cue the lights and angels singing*

Chicken Tortilla Soup – adapted from Ina Garten

  • 4 cooked chicken breasts, shredded
  • 2 cups chopped onions (2 onions)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts chicken stock, preferably homemade
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.


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