One of the nice things about being a food writer is that people often ask me for specific recipes, and this gives me a chance to revisit some that I may have forgotten about or haven’t used in a while. And that, in turn, sometimes helps me make up my mind about what to fix for supper.
Lori, who I’ve know for several years, works for Altru Health Systems. We occasionally see each other when I’m working out in the medical facility’s fitness center. Today, she asked me if I could share a good recipe for chicken tortilla soup because it’s a favorite of her son. I came up with a few of them after searching my recipes and sent her a copy of them via email.
All the recipes I passed along are pretty tasty. Here are two of those, one of which I may just make for supper tomorrow night.
Chicken Tortilla Soup
2 tablespoons canola oil, divided
1 garlic clove, minced
1 medium onion, chopped
Â¾ pound cooked, shredded chicken
1 tablespoon chili powder
1 teaspoon favorite all-purpose seasoning or to taste
1 teaspoon cumin (optional)
2 14Â½-ounce cans no-salt-added tomatoes
6 cups homemade chicken stock or canned, less-sodium, fat-free chicken broth
8 corn tortillas, cut in strips
Salt and ground black pepper to taste
1 cup of shredded Mexican-blend cheese
In large saucepan, heat 1 tablespoon of oil. Add garlic. Saute 1 minute. Add onion. Saute until translucent. Add chicken. Sprinkle it with the chili powder, all-purpose seasoning and cumin. Stir. Cook 1 minute. Add tomatoes and stock Bring to a boil, reduce heat and simmer 15 minutes. Preheat oven to 375 degrees. Put tortillas on baking sheet with sides. Drizzle with remaining oil. Sprinkle with salt and pepper. Place in oven. Bake 10 to 12 minutes or until strips are crisp. Remove from oven. Taste and adjust seasonings for soup if needed. Ladle into bowls. Serve topped with tortilla strips and sprinkling of cheese.
Yield: 12 cups.
Chicken Tortilla Soup
2 quarts chicken broth
2 cups corn kernels
3 Roma tomatoes, chopped
4 tablespoons salsa
2 boneless chicken breasts
4 tablespoons soy sauce
10 corn tortillas
Oil for frying
1 ripe avocado
1 tablespoon lemon juice
2 cups grated Monterey Jack cheese
Â½ bunch cilantro
In a large soup pot, mix the broth, corn, tomatoes and salsa. Bring to a boil, cover and simmer.
Marinate the chicken in the soy sauce for at least 15 minutes and up to an hour.
Cut the tortillas into 1-inch strips. Fry five strips at a time in 1 inch of heated oil until golden brown. Drain the strips well on paper towels and store them in a warm oven.
Grill or saute the chicken, slice it into strips, and set it aside, covered.
Cube the avocado and sprinkle with lemon juice. Place the remaining toppings in bowls on the table.
Each diner can fill a soup bowl with chicken, tortilla strips, avocado, and/or cheese, then ladle on the hot broth.
Yield: Serves 6.