wayfarer in the kitchen

Wednesday, May 17, 2006

Chicken Tortilla Soup



SO yummy!

I made a big batch but me and the lady down the street ate it all up before i took a picture. Egads.

Here's the scrumptious recipe:

Take some leftover roasted chicken (this is what i use my chicken breasts for because i don't like the meat plain). If you cook the chicken for this recipe, make sure it's on the bone and not boneless breasts and just cook it up however. The bones help keep moisture in and it tastes much more succulent.

Okay, here goes:

A couple of chicken breasts, meat picked off into bite size pieces
3 very large juicy tomatos
1 large onion
cloves garlic (i do 2 small ones)
cumin
chili powder
dhuniya
chili sauce (tobasco or whatever kind you use)
cheese
sour cream
avocado
cilantro
lime

You can also add black beans, corn...rice, whatever you like.

Saute the onions until they get clear. Add the crushed/chopped garlic and cook another minute. Add in the tomato's. Cook until the tomato's cook down to a sauce. Add 3 cups of chicken stock. Add a teaspoon of cumin and chili powder. Add a little cayenne pepper too (1/2 teaspoon or so) and some dhuniya (1/4 - 1/2 teaspoon) and also a couple drops of chili sauce (like tabasco...). Add the chicken. Let simmer for a while and let the spices mingle. Add roughly chopped cilantro leaves and juice from a lime and simmer a little while longer.

When it's done (30 minutes to an hour...an hour is better), spoon into bowls and crumble (in big pieces) the tortilla chips (i like the blue ones), sprinkle with cheddar cheese, put some diced avocado and a dallop of sour cream and enjoy!

I love love love this soup. It's been my favorite soup for so many years.

4 Comments:

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6:35 PM  
Blogger Muslim Wife said...

yummy yum yumm! Planning on roasting a whole chicken soon, will definitely plan to use the leftover meat for this insha'allah!

11:24 AM  

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