I happen to love Chicken Tortilla Soup. I am not always pleased with the versions that restaurants have to offer but Carianne gave me a great recipe! Again, pardon my food picture taking skills. I'm not sure how the magazines make food look so good. While I know family living in Bakersfield is not in the mood for soup this is a super easy recipe. Almost every ingredient comes out of a can. I made enough soup to fill my entire crock pot. I put some in a Ziploc baggy to be frozen until another time. Two things I would change for next time: 1) I didn't chop my stewed tomatoes. lazy me! I would next time as then the tomatoes would be more evenly distributed throughout the soup. 2) I would add the cilantro! I totally forgot about it until I took a picture. The soup still tasted fine without the cilantro. Thanks again Carianne for a yummy, easy dinner! Carianne's recipe did not come with all the exact measurements as she is a "handful here, pinch there" kind of girl. For those of you that are a little scared of this method I made note of the measurements that I used. However, they are only guidelines. You should do some tasting, just like Emeril, as you prepare your soup. So here goes: (my guidelines are in parenthesis)
Chicken Tortilla Soup
(Water for boiling, 10 cups)
Chicken Breast (I used 2)
Garlic (1 tbs. minced)
Pepper (1 tsp.)
Salt (1 tsp.)
Chicken Boullion (5 Cubes)
2 limes
2 cans Mexican Style Stewed Tomatoes
1 can of Corn ( or 1/2 bag of frozen corn)
1 Lg. can Green Enchilada Sauce
1 7 oz can of Diced Green Chilies
Olive Oil (1 tbs.)
1/2 Onion (you can use a whole onion if you really like onions)
Cilantro
Directions:
Boil chicken in garlic, pepper, salt, limon and chicken bouillon. Do not throw out water when the chicken is done. Shred or chop chicken. Saute onions in olive oil. Chop up can of stewed tomatoes. Pour into pot of broth a can of green enchilada sauce, diced green chilies, can of corn, stewed tomatoes, onions, and then add chicken. Let cook for at least 30 minutes. Carianne usually cooks her soup on low for one hour. Add cilantro the last 15 minutes. Carianne adds tortilla chips, cotija cheese and pepperjack cheese to each individual bowl. I used a monterey jack/cheddar blend so feel free to play around with cheese that you will like. I also like to make cornbread muffins. I throw a muffin in the bottom of the bowl and pour soup on top. Yummy!
