I know, I know...it's not exactly the weather for soup. When you eat soup it should be cold and blistery outside...or raining...or snowing. At the least, it should be below 70 degrees.
Well, I'm tired of waiting. I have a fondness for soup that cannot be ignored. So, I made soup.
This is a unique chicken tortilla soup in that it is not tomato-based. In fact, I almost wanted to call it green chicken tortilla soup, but that sounded too much like Green Eggs and Ham. I don't want to scare Sam-I-Am away from this recipe! It's too good, too quick, and too easy to pass up!
First step - make the tortilla strips. Take about 3 corn tortillas and cut them into small strips. I use a pizza cutter to do this, and it works like a charm.
Arrange tortilla strips on a cookie sheet (don't pay too much attention to my picture...it's actually best if they aren't overlapping). Spray the tops with cooking spray and then sprinkle some salt over the top.
Bake at 400 degrees for about 10 minutes, or until they are nice and crispy.
Meanwhile, cut 2 chicken breasts into 1/2 inch chunks. Saute the chicken in a few teaspoons of oil until it's cooked through.
While the chicken is cooking, peel and chop 3-4 potatoes.
When the chicken is done, toss the potatoes into the pot with them and then pour in 4 cups of chicken broth (reduced-sodium broth works great). Bring everything to a boil; then reduce heat, cover, and simmer for about 10 minutes or until the potatoes are done.
While your potatoes and chicken are boiling, dice up a green pepper and some fresh cilantro (about 1/4 cup or so).
Add to these, a can of green chilies and about a cup of frozen corn.
Throw these into the soup - you want to get these items heated through. (Note: If you would rather your green pepper be more cooked rather than crisp-tender, you should toss it in with the potatoes to give it a longer cooking time.)
Finally, add the three magical flavor enhancers: a half teaspoon of pepper, a quarter cup of lime juice, and a teaspoon of cumin.
Sorry about the halo in the above picture...these ingredients are just that magical!
Serve up your soup and top each bowl with tortilla strips. You might also add a dollop of sour cream, a spoonful of salsa, some jalapeno slices, shredded cheddar cheese, or whatever else strikes your fancy. It's good stuff.
Chicken Tortilla Soup
3 corn tortillas, cut into strips
3 t. oil
1/4 t. salt
2 chicken breasts, cut into 1/2 inch chunks
3 large potatoes, peeled and cubed
4 cups reduced-sodium chicken broth
1 green pepper, diced
1/4 cup chopped fresh cilantro
1 cup frozen corn
1 can (4 1/2 oz.) chopped green chilies
1/2 t. pepper
1/4 cup lime juice
1 t. cumin
Place tortilla strips in a single layer on a cookie sheet. Spray with cooking spray, and sprinkle with salt. Bake at 400 degrees for about 10 minutes, or until crispy.
Saute chicken in oil until cooked through. Add potatoes and chicken broth. Bring to a boil; reduce heat, cover, and simmer for about 10 minutes, or until potatoes are tender. Add green pepper, cilantro, corn, and green chilies; heat through. Add pepper, lime juice, and cumin; stir. Serve topped with tortilla strips. Serves 6.
Nutrition: 322 cal, 4g fat, 1g sat fat, 0g trans fat, 46mg cholesterol, 622mg sodium, 48g carbs, 6g fiber, 3g sugar, 26g protein, 3% vit. A, 106% vit. C, 7% calcium, 9% iron.
This recipe is linked to This Week's Cravings: Soups!