SUSAN'S TORTILLA SOUP
I don't like thick, or really tomatoey tortilla soup, so this is my style. Brothy with chicken and veggies, heat level to taste and topped off with avocado, tortilla chips, cheese and sour cream - and don't forget some pickled jalapeno slices!
Provided by Susan Din @spatdi
Categories Other Appetizers
Number Of Ingredients 19
Steps:
- CHICKEN: Bring 2-3 cans of broth to a boil in a medium pot, add the chicken (make sure it is covered with broth), turn heat to low and cook for 15 minutes, making sure the liquid doesn't bubble(simmer or boil) at all. After 15-20 minutes, cut into thickest part of chicken to ensure it is JUST cooked through. Reserve broth. I shred my chicken in my kitchenaid standmixer. Place whole drained but still hot chicken breasts into the work-bowl. Use the mixing paddle to shred the hot chicken in seconds. Set aside to use later.
- In a large pot, heat oil over medium high and saute onion for 2-3 minutes. Add garlic and continue to cook an additional 1-2 minutes. Add Cumin, Chili powder and cayenne if using. turn heat to medium and "bloom" the spices for 1-2 minutes over medium heat, stirring constantly.
- Add all the broth(don't forget the poaching liquid). Turn heat to high. Add the Rotel, corn, and zucchini, chopped green chiles and 1/4 c. minced cilantro stems. Bring to a boil, reduce heat to medium-high and simmer gently for 30 minutes. Season with salt and pepper if desired. Turn off heat and add shredded chicken.
- TO SERVE: Ladle soup into bowls and roughly break some tortilla chips into soup. Sprinkle shredded cheese over the chips. Garnish with chopped cilantro leaves, avocado chunks, a dollop of sour cream and pickled jalapeno slices if using.
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