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Chicken Tortilla Soup

| May 1, 2014

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OPEN KITCHEN with NATHAN SCOTT

 Chicken Tortilla Soup

 

Garnished with corn tortilla chips, this simple soup makes a delicious dish to serve this Cinco de Mayo.
Ingredients

 

Serves 4

4 corn tortillas, cut into this strips
2 tablespoons olive oil
quarts homemade chicken stock or low-sodium canned chicken broth
1 tablespoon tomato paste
1 pound boneless, skinless chicken breasts
1 medium yellow onion, peeled and chopped
1 cup corn kernels
4 cloves garlic, peeled and minced
1 chipotle chile in adobo sauce, finely chopped
2 teaspoons ground cumin
1 teaspoon chili powder
1 can (15-ounces) diced tomatoes in juice
Kosher salt and freshly ground black pepper
Assorted garnishes, such as chopped avocado, fresh cilantro leaves, lime wedges, chopped fresh tomatoes, sliced scallions, and sour cream

 

Directions

 

  1. Preheat the oven to 400°F.  Place the corn tortilla strips on a baking sheet and drizzle with 1 tablespoon of olive oil.  Spread the tortilla strips out into an even layer and bake in the preheated oven until the tortillas are crisp, 4 to 6 minutes.  Remove and set aside to cool.
  2. In a stockpot, combine the chicken stock with the tomato paste.  Add the chicken and place over medium-high heat.  Bring the mixture to a bare simmer and cook, stirring occasionally, until the chicken is cooked through, 15 to 20 minutes.  Strain the stock and set aside.  Cool the chicken until it is easy to handle.  Cut the chicken into bite-sized pieces and set aside.
  3. Return the stockpot to the heat and warm the remaining tablespoon of olive oil over medium heat.  Add the onion and cook, stirring occasionally, until the onion is translucent and tender, 4 to 6 minutes.  Stir in the corn kernels, garlic, chile in adobo, cumin, and chili powder.  Continue to cook an additional minute.  Add the diced tomatoes in juice, as well as the reserved chicken and chicken stock.  Bring to a simmer and season to taste with salt and black pepper.  Remove from the heat and top the soup with the tortilla strips and assorted garnishes.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

 Copyright © 2014 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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