5/1/08

May 1st and still snowy???

Mother Nature is severlly confused this year! Its snowing! does she not know thats its spring? So with that, we were suppost to have some sort of salad with the chicken leftover from last nights dinner, but who wants a salad when its so cold out? So I found a recipe at eatbetteramerica.com for chicken tortilla soup, now its not as good as the one at Cafe Rio but still its good. And since we are going to be in the garage getting ready for our first garage sale of the year I figured we will need a little warmth once we get in.
So here is the recipe that I used:

6 (6-inch) corn tortillas
2 tablespoons vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
1 carton (32 oz) reduced-sodium chicken broth (I used 2 14 ounce cans so it would be a little thicker)
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken breast
Avocado slices, if desired
Shredded Monterey Jack cheese, if desired
Chopped fresh cilantro, if desired
1 lime, cut into wedges

1. Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes or until strips begin to brown, stirring once halfway through baking; cool. Strips will become crisp when cooled.

2. Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

3. To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

I also added 1 can of corn (drained) and 1 can of kidney beans (drained, black beans would be good too.)


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1 Comments:

Blogger Cooking and the City said...

Yum looks good & btw thanks for taking the time to answer re the chicken in citrus marinade. it sounds delicious & I appreciate the idea, thanks! :-)

Dell xo

May 2, 2008 at 1:45 PM

 

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