Thursday, September 8, 2011

Chicken Tortilla Soup

This has become our favorite soup these last couple of weeks...we've actually had the soup twice and just the chicken 2 other times!!  I've got the page number in the cookbook memorized, if that tells you something!  The chicken is so tender and's hard not to eat it all before it goes into the soup!  This one is a new family favorite!

Chicken Tortilla Soup
Recipe from Our Best Bites
Grilled Taco Chicken:
1 pound boneless, skinless chicken breasts
2-3 juicy limes (we left this out because of diet restrictions, but bet it would be even better with it!)
1-2 tablespoons red wine vinegar (we also used apple cider vinegar with success!)
3 cloves garlic, minced or pressed
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place chicken breasts in a heavy duty zip-lock bag.  Squeeze limes over chicken.  Add vinegar and the minced garlic.  Seal the bag and shake to distribute juices.  Marinate for 4-8 hours (we even just marinated for 2 hours and they turned our great)...I'm telling you, you just can't go wrong with this recipe!

Preheat grill to medium-high heat (about 400 degrees).  Combine chili powder, cumin, salt, and pepper in a small bowl.  Remove chicken from the bag and discard the used marinade.  Rub the spices into the chicken.  Place the chicken breast on the hot grill.  Grill for about 7 minutes and then turn and grill for another 5-7 minutes.  (or check it with a meat thermometer...chicken should reach at least 160 degrees in the middle of the thickest part of the breast.)  Remove from the heat and let set while you prepare the soup.

1 recipe Grilled Taco Chicken (above:))
1-2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced or pressed
1-2 jalapeno peppers, minced
4 (15 ounce) cans of chicken broth
1 (15 ounce) can diced tomatoes
1/4 cup fresh lime juice (3-4 limes)...again we left this out!
1/4 cup chopped cilantro
1 teaspoon kosher salt
1/4 teaspoon black pepper
Garnishes: crumbled Cotija or shredded pepper jack cheese, additional cilantro, avocado, lime wedges, and tortilla strips

In a large stockpot, heat oil over medium heat.  Add chopped onion and saute for 3-4 minutes.  Add the garlic and jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.  Add chicken broth and tomatoes and bring to a boil.  Reduce heat and allow to simmer 15-20 minutes.

While soup is simmering, juice the limes and set aside.  Start preparing the toppings: grate or crumble the cheese, chop the cilantro, and cut up the avocado.  Also, cut the chicken into cubes.  Right before serving, add lime juice, cilantro, and chopped chicken to the soup.  Season with salt and pepper to taste.  Ladle soup into bowls and add desired toppings.

I know it's a longer one, but it really comes together quickly and is SO WORTH IT!!!

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