Previously in the Potato Soup post that I wrote a while back I stated that Potato Soup was Boy 1’s favorite.  I misspoke.  His favorite soup is Chicken Tortilla.  Boy 1 likes to eat (he is 14 years old, 5’10”, size 11 shoe and still growing – God help me).  He has lots of favorites, but I think he would choose Chicken Tortilla over Potato Soup, although it would be a close call. 

With that being said, Chicken Tortilla Soup is a household favorite & it is on my menu for this week so I thought I would share it a little early with you guys.  I’ve made it many times before and I’ve even posted it before (in Six in Seoul) but since posting it there I have tweaked it even more.   Each time I make this for people it gets RAVE reviews! So don't be scared, dive in, it is super easy to make especially if you buy a rotisserie chicken from the supermaket and you buy store bought chips.  

This recipe comes from my friend Lara at Feed Your Kids.  I have changed it a bit to accommodate our family & so we can have a little left over for lunch the next day!  The original recipe is

1 whole chicken – about 3 pounds (sometimes when I am in a crunch for time I use a rotisserie chicken from the grocery store)
9 cups chicken broth
about 1 Tbsp oil (canola or olive)
6 cloves garlic, peeled and run through a garlic press
3/4 cup finely chopped white onion
4 Tbsp. chili powder
½ tsp of ground cumin
2 tsp dried oregano leaves
½ tsp of pimenton (smoked paprika)
2 cups tomato sauce
1 (15oz) can corn
1 (15oz) canned black beans, drained and rinsed
½  cup masa harina flour (check the Hispanic foods aisle at your supermarket)
½ bunch of finely chopped cilantro
one small can of chopped green chiles (unless you have access to fresh – then use those!  I have some my MIL sent to me from Colorado!  I’m so excited!)

For garnish:

Corn tortilla chips  (I make my own, but you can buy the bag if you would like) 
Grated cheese (a blend of jack and cheddar, or whatever you have on hand)
sour cream

Find a pot big enough to fit your chicken then fill pot with broth.  Bring chicken to a boil on high heat, once you have a good boil going reduce heat to a gentle boil, cover and cook for about 75-90 – check the chicken, if the meat is falling off the bone the chicken is done, if not boil a little longer.

Remove chicken from water, reserving chicken broth.  When chicken is cool enough debone and cut into bite size pieces.

Heat the oil in a large pot over medium-high heat. Add the onions and garlic and sauté until softened and translucent. Add 8 cups of the chicken stock, tomato sauce and spices and bring to a gentle boil. Lower heat and simmer while adding chopped chicken. Let simmer for about 10 minutes, stirring occasionally. Remove about 1 cup of the broth and place in a bowl with the masa, whisking or stirring to blend completely (this will be thick). Pour masa-broth mixture back into the simmering soup and allow to simmer for a few more minutes stirring occasionally, until soup is beginning to reach desired (slightly thickened) consistency. Add more broth, if necessary. Add beans, corn, chiles and cilantro. Stir gently until beans & corn are warmed and all ingredients are well incorporated and then serve!

When serving the soup, top with some grated cheese, cilantro, tortilla strips (or chips) and a dollop of guacamole and or sour cream.
1/17/2011 12:06:42 am

I think I might have to host the Soup & Pie party just so I can make this soup. My mouth is watering just reading the recipe!


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