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Monday, August 15, 2011

Chicken Tortilla Soup

Chicken Tortilla Soup
Adapted from Emeril's Quick Tortilla Soup on
  • 1 Cup chopped onions
  • 1 TSP chopped garlic
  • 1 Poblano pepper, seeded and chopped, or green bell pepper
  • 1 Jalapeno pepper, seeded and chopped
  • 1 1/2 TSP salt
  • 1 1/2 TSP ground cumin
  • 1/2 TSP ground coriander
  • 2 TBS tomato paste
  • 6 Cups low-sodium chicken broth
  • 1 14 OZ can crushed tomatoes
  • 1 Pound cooked chicken, shredded
  • 1/4 Cup chopped fresh cilantro
  • Juice of 1 lime
  • Tortilla chips
  • Avocado
It's not easy commuting, working 8 hours, commuting back and making dinner.  If I'm short on time I have my arsenal of quick and easy recipes, but there are some dishes that need to spend hours simmering on the stove to develop any flavor at all.  Can I pull together a flavorful chicken soup in 30 minutes?  I think so with a little help from this Emeril Lagasse recipe and a rotisserie chicken.  After chopping and sauteing, I can even hit the treadmill for a mile or two while the soup simmers!

I went all-out with the poblanos and jalapenos, so I added a can of tomatoes and extra lime juice to tone the spice down.

In a large dutch oven, heat oil over medium-high heat.  Saute onions, garlic, peppers, salt, cumin and coriander for 5 minutes.  Add tomato paste and cook for 1 minute more.  Add chicken stock and tomatoes and bring to a boil.  Reduce heat and let simmer for 20 minutes.  Add shredded chicken, cook for 5 minutes.  Stir in cilantro and lime juice.  Ladle soup into bowls.  Garnish with tortillas, and chopped avocado as desired.


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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.