Monday, October 19, 2009

Chicken Tortilla Soup

This recipe is from the blog Our Best Bites - check this blog out - you will really like it. There was a Chicken tortilla soup that Jeremy and I use to love when we first got married - the is now restaurant closed and we have not found a soup as good as that one until I made this recipe. The broth is delicious and the secret to this soup and the one at Michael's (the restaurant in San Angelo) is the way you put the soup together in the individual bowls. I have made a few changes to the original recipe, as always. You will also find Our Best Bites Taco Chicken recipe below the soup recipe. **See my note for the shortcut I use for the Taco Chicken**

1 recipe Taco Chicken (see below soup recipe)
1 large shallot, chopped
6 cloves garlic, minced
2 large boxes of Stock
1 15-oz. can diced fire roasted tomatoes
2 jalapeno peppers diced finely
1 tsp. salt
1/4 tsp. black pepper
2 avocado, sliced
1/4 c. cilantro, roughly chopped
shredded Mexican blend cheese
1/4 c. fresh lime juice (3-4 limes)
Homemade Baked Tortilla Chips

TOPPINGS:Baked Chips, avocado, shredded chicken, grated cheese and cilantro

Early in the day, begin marinating the chicken (see taco chicken recipe below) - unless you are using the shortcut recipe for the chicken. Right before you start preparing the soup, start grilling or cooking it in a skillet (what I do most the time).

In a large stockpot, heat some olive oil over medium heat, add shallot and saute 3-4 minutes. Add garlic and jalapeno and cook a few minutes more until garlic and pepper is softened. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes. Once soup has simmered add it to a blender or use an immersion blender and blend until smooth. Once chicken is cooked, let it rest for a few minutes before shredding. Once chicken is shredded set aside. **See shortcut to Taco Chicken below**

Place toppings (chicken, cheese, cilantro, avocado and chips) in individual bowls and right before ladling broth on toppings add lime juice to the broth.

Taco Chicken:
1 lb. chicken breasts
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) I always make this in a skillet with a couple of tablespoons of Olive Oil.

Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

Grill about 7 minutes per side.Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. When cooking in a skillet make take an additional minute or two in the pan per side.

~SHORTCUT to Taco Chicken~
Rotisserie Chicken
2 limes - juiced
A splash of red wine vinegar
1 1/2 tsp. Garlic powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
1/2 cup water

Remove the bones and skin from the chicken, I take use the dark and white meat. Put the meat in a bowl or zip lock bag. You will have more Chicken than you need - save leftovers for another recipe. Mix the next 8 ingredients together in bowl, then pour over the chicken. Mix well so all pieces of meat are coated with the rub. Marinate Chicken in refrigerator for at least 4 hours before ready to make the soup. While the broth is simmering put the chicken in a skillet on medium low heat. Cook until chicken is warm. Super easy and you can not tell in the soup that you used a shortcut!

No comments: