Wed, Sep 16, 2009

Tortilla soup

Posted in Recipes at 10:44 pm by Ann

This is my favorite tortilla soup recipe — quick, easy, light, and warming, with a zing from lime juice.

Photo: Rosie gets carried away by the yummy soup and starts nibbling her own toes.

I modified this recipe from a version found in the September 2005 issue of Everyday Food magazine. Our girls really like it, too — although we do get the occasional tomato hurled to the floor. Enjoy!

Tortilla Soup

Feeds four humans — two full-grown and two pint-sized

• 8 oz boneless, skinless chicken breast
• 5 garlic cloves, minced
• 1 t coriander (or cumin, if you prefer)
• 2 jalapeno peppers, minced, seeds and ribs removed (optional, and we eliminate this when serving to munchkins)
• 1 t kosher salt
• freshly ground black pepper
• 1 c (or more) frozen corn kernels
• 3 plum tomatoes, coarsely chopped (or a heaping cup of canned diced tomatoes works in a pinch)
• the juice of 1 lime
• 1 avocado, sliced
• chopped cilantro
• tortilla chips

Bring 5 cups of water to boil. Add chicken, garlic, coriander, salt, and pepper. Simmer chicken until done, 5-10 minutes (depending on the size of your chicken breast). Remove chicken to cool, reserve broth in pot.

[At this point, in the Boyd household, we turn off the stove and take a walk to North Park University to pick up the Papa. :) It’s a nice breaking point if you need one!]

Return broth to simmer. Shred or slice chicken into bite-sized pieces. Add corn and tomatoes; simmer for 2-3 minutes. Return chicken to pot, add lime juice, and test for seasonings.

Serve garnished with sliced avocado, chopped cilantro, and crumbled tortilla chips.

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