CHEF JEFF — ONE BYTE AT A TIME: Chicken Tortilla SoupChicken tortilla soup is popular, but you don’t have to go out to sample it.
By: Herald Staff Report,
Chicken tortilla soup is popular, but you don’t have to go out to sample it.
Chicken Tortilla Soup
2 tablespoons canola oil, divided
1 garlic clove, minced
1 medium onion, chopped
¾ pound cooked, shredded chicken
1 tablespoon chili powder
1 teaspoon favorite all-purpose seasoning or to taste
1 teaspoon cumin, optional
2 14½-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.
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