Wednesday, February 6, 2008

Chicken Tortilla Soup

I love any type of Chicken Tortilla or Enchilada soup, but my family really doesn't. I try to find ways that I can enjoy it, without making my family suffer. I took this soup to our Super Bowl party and it was a hit! Rachael Ray had made a long and a short version of this on her show last week. I just made the short version with a few tweaks of my own...here it is!

Chicken Tortilla Stew (Speedy Version--slightly tweaked from Rachael Ray)
3 T. olive oil
1 large onion, chopped
3-4 garlic cloves, minced
1 tsp. cumin
salt and pepper
1 16 oz. jar good quality roasted tomatillo salsa (I got mine from Target for $2.99--hot, spicy, green & good!)
2 quarts chicken stock
1 can white corn, drained and rinsed (I couldn't find hominy)
1 bag small white chips (Target brand works great!)
4 small chicken breasts marinaded in lemon pepper, cooked and shredded (also available at Target--super sale!)
cilantro, chopped
sour cream and cheddar cheese for garnish

Heat olive oil, add the onions and garlic. Season with salt and pepper. Cook until soft--8-10 minutes.
Add the tomatillo salsa, chicken stock and corn to the pot and bring to a bubble. While the mixture is coming to a bubble, place a couple of handfuls of chips in a bag and crush them. Add to soup. Just before serving, add shredded chicken and stir to heat through.

Serve with sour cream, cheddar cheese and more chips to garnish!

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