Directory:KJ Kitchens/Tortilla Soup
Tortilla Soup
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Ingredients 1:
- 1 - 2 1/2-3lb. chicken, cut-up and skin removed
- 2 ribs celery, cut into chunks
- 1 med. onion, quartered
- 1 large carrot, quartered
- 2 sprigs parsley
- 2 tbls. chicken soup base
- 1 teas. lemon pepper seasoniong
- 1 large clove garlic or granulated garlic to taste
Directions 1:
Combine all the above in a large stockpot and cover with water by about 2 inches. Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone. Strain and reserve the broth. Tear pieces of chicken into small pieces. Set aside.
Ingredients 2:
- 1 1/2 lbs potatoes
- 1 large can of creamed corn
- 1 10oz. can of Rotel tomatoes, crushed
- 1 1/2 cups half and half cream
- 2-4 tablespoons minced cilantro
Directions 2:
1. In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs peeled potatoes until tender. Remove from heat. Do not remove the broth. Mash up the potatoes and add the corn, tomatoes, half and half, and cilantro.
2. Add enough of the reserved chicken broth to thin out the soup to the desired thickness. Simmer on low for about 15-20 minutes. Taste and correct seasoning. Be careful of adding too much salt.
Ingredients 3:
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 4-6 corn tortillas, cut into 1/4" julienne strips
Directions 3:
Moments before serving, stir in the cheddar and monterey jack cheese. Continue to simmer until cheese is melted and chicken is heated through. Add the reserved cut-up chicken and corn tortillas.
To Serve:
Ladle soup into deep bowls. Garnish with a dollop of sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips that have been deep fried.
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KJ Kitchens
