Tuesday, January 25, 2011

chicken tortilla soup with lots of veggies

Chicken Tortilla Soup (Similar to Cafe Rio)
This recipe is a cross between one in my Huntington Beach ward cookbook and "Our Best Bites"

2 cooked and cubed chicken breasts
3 T. olive oil
1 large sweet onion, chopped
1 red bell pepper, diced
3 stalks celery diced
2 or 3 handfuls of diced carrots
4-6 garlic cloves minced or pressed
48 ounce giant box of chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers, finely chopped (and seeded)
2-3 limes freshly juiced
1 tsp. salt
1/4 tsp. black pepper
dash of cumin
dash of red chili powder
dash of cayenne
2 flour tortillas, cut in small strips

2-3 flour tortillas, plus oil for pan frying
Grated Monterrey cheese
chopped cilantro
a few more slices of lime for individual squeezing :-)

While the chicken breast were boiling, that's when I chopped all the veggies.

In a large stockpot, heat some olive oil over medium-high heat. Add chopped onion, bell pepper, celery, and carrot and saute 4 minutes. Add garlic and jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth,  tomatoes, and seasonings and bring to a boil. Reduce heat and allow to simmer for one hour.

While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, cut up avocado and fry tortillas.  Right before serving, add lime juice. Season with salt and pepper to taste.  Ladle soup into the bowls and add desired toppings.