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SOUP GETS A BAD RAP, MANY ASSOCIATE IT WITH BEING AN APPETIZER AND NOT SOMETHING THAT CAN BE SERVED AS AN ENTREE. BOY ARE THEY WRONG! A SOUP THAT HAS PLENTY OF PROTEIN AND FIBER CAN STAND UP TO THE BEST STEAK AND POTATOES ANY DAY, AND THIS CHICKEN TORTILLA SOUP FROM CAPT. CODY MARTINSEN OF THE JACKSON FIRE DEPT. IS A PERFECT EXAMPLE.
CHICKEN TORTILLA SOUP
Yields approximately8-10 servings
INGREDIENTS:
1 YELLOW ONION, diced
2 TBS. BUTTER
4 GARLIC CLOVES
2 CANS DICED TOMATOES
2 ANCHO CHILE PEPPERS
1 QT. LOW-SODIUM CHICKEN BROTH
2 LARGE CHICKEN BREAST, shredded
1 CAN CORN
1 CAN BLACK BEANS
1 BUNCH CILANTRO
1/2 TBS. CUMIN
1/8 TBS. CAYENNE PEPPER
1 TBS. GARLIC SALT
1 TBS. TACO SEASONING
8 FLOUR TORTILLAS
VEGETABLE OIL
1 CAN El Pato SAUCE
SOUR CREAM
2 LARGE AVOCADOS
PROCEDURE:
Fire roast ancho peppers and dice. (your preference on heat whether to keep the seeds or not), place to side. Cut tortillas into thin (1/4") strips. Bring oil to temperature and fry strips to crispy goodness. Boil chicken breast in water and El Pato sauce, and shred.
In a large pot, sweat down onions and garlic with butter. Once complete, add diced tomatoes, broth, corn, chicken and beans. Bring to boil. Season to taste (also depending on heat you want). Let simmer for 1 hour.
Serve hot, top with sour cream, avocado, tortilla strips, cheese and cilantro.
Enjoy