Sunday, April 5, 2020

Chicken Tortilla Soup

The corn tortillas are blended into the soup creating that delicious masa taste. The recipe from Food Network is modified substituting sweet peppers for our tastes, and the results are delicious too.  This recipe is a keeper.

Chicken Tortilla Soup

(Serves 4)

Chop onion, peppers and corn in food processor.  Saute in olive oil for 5 minutes.
1 medium sweet onion, peeled
3 mini sweet peppers, seeded and cut in chunks
1/2 cup corn off the cob
1 tablespoon olive oil

Stir in spices and corn tortillas and cook 1 minute.
1/8 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon coriander
3 corn tortillas, torn in small pieces.

Add chicken broth.
3 cups low sodium chicken broth.

Add chopped tomatoes or canned diced tomatoes.
3 Roma tomatoes, chopped

Add chicken breast.
4 ounce skinless, boneless chicken breast

Bring to a boil, then reduce heat and cook for 15 minutes.

Remove the chicken.  
Working in batches, blend soup.
Return soup to pot.

Shred chicken and return to pot.
Add remaining corn.
1/4 cup corn, cut off the cob

Mine is garnished with Ricotta Cheese.



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