Recipes-Chicken Tortilla Soup · Nov 26, 05:19 PM by Amanda
First post to this site relates to my need for memories. In addition, I will be posting favorite recipes as I discover and modify them. This recipe was provided to me by my sister-in-law and I have modified slightly to husband’s and my taste (i.e. SPICY).
Ingredients:
4 Roma tomatoes
1 small onion
3 large green chiles (banana, anaheim, and/or jalapeno)
2 garlic cloves
1 tsp ground cumin
1 tsp crushed mexican oregano flakes
6 c canned chicken broth or homemade
1 tsp salt, to taste
3 chicken thighs (or any dark meat)
Side toppings:
6-8 fresh corn tortillas
1/2 c chopped cilantro
1 ripe avocado, sliced
Sour cream
lime wedges
Directions:
Season chicken with cumin, salt, pepper and place in oven at 350 for approximately 20-30 minutes (until done)
Turn broiler or grill on (I prefer grill if possible). Place tomatoes, onion, and peppers/chilies directly on grill w/ some olive oil. OR place on cooking sheet under broiler until slightly charred. Remove from grill or oven and set aside to cool, about 10 minutes.
Puree roasted onion and garlic in a food processor, then add tomatoes and peppers and puree until smooth.
In a large stockpot, heat 1 tbsp of olive oil over medium heat. Slowly pour pureed mixture. Add spices. Simmer for five minutes to concentrate the flavors. Stir in broth, chicken and salt. Turn heat up to medium-high and bring soup to a boil. Simmer for at least 20 minutes.
Fry tortillas on the stove top w/ a touch of oil, then cut into slices
as a topping. Allow guests to choose garnish with chopped cilantro and squeeze of lime juice. Top with avocado slice and/or sour cream.