Chicken Tortilla Soup
Fall is almost here. The temperatures have gone down only a wee bit. It is still not sweater weather unless we were off to work early in the morning. But I gravitate towards making comfort soups. Shilpa messaged me on Facebook asking me for a Chicken tortilla soup recipe and I sent her one that I used in my cooking class for kids with families.
Do you involve your kids when cooking? We had this cooking class at the co-op where kids under 10 came with one parent to cook. They did quite a few tasks in each recipe, asked great questions, wanted to know if the produce was grown locally. And since they cooked it, they actually sat down and tasted what they have cooked. This recipe was a winner with them. Here are a few things you can have kids do for this recipe
- Measure ingredients after chopping
- Shred Chicken
- Break tortilla chips
- Grate cheese
- Juice limes
- Slice Avocado.
Shilpa made the recipe and posted a picture on instagram. She also asked me to post my recipe on my blog. It is kinda easy for me and I should really take the time to just take pictures of what I cook. I have already invested the time to write the recipes and we have cooked that in my cooking class. So I decided to make this soup before Shilpa reminds me sweetly.
As it always happens, I changed the recipe a bit. I was going to add black beans like shilpa had done, but did not have any in my pantry. So instead added rice and corn which I had handy.
Oil – 1 T
Onion – 1 cup, finely chopped
Garlic – 1 tsp, minced
Fire Roasted tomatoes – 14.5 oz can
Vegetable Broth – 8 cups
Ground Cumin- 2 tsp
Chili powder – ½ tsp
Mexican Oregano – ¼ tsp
Chicken Breast – 8 oz,
Corn – 2/3 cup
Cooked Rice – ¾ cup (add more or less)
Corn Tortilla Chips- 2 cups, roughly broken
Avocado – 1 , pitted & sliced
Limes – 2 juiced plus a couple more for garnish
Cilantro – ½ cup, finely chopped
Salt to taste
Monterey Jack cheese – ½ cup, shredded
- In a large pot heat vegetable oil.
- Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for roughly 30 seconds
- Pour the broth & tomatoes into the pot and bring to a boil.
- Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Remove chicken from the pot with tongs.
- When cool enough to handle shred it and add to the broth.
- Add corn, rice, lime juice and fresh cilantro to the pot and simmer for 5 more minutes. Check for seasonings and adjust to taste
- In a serving bowl ladle soup and top with a lime wedge, tortilla chips, avocado slices and cheese.
Notes: This recipe can easily be made vegetarian. Add a can of black beans instead of chicken and use vegetable broth. If you were making it for a party that had vegetarians and meat eaters, use vegetable broth, add black beans,and corn. Cook chicken in broth separately so guests can add chicken if they chose to.