Saturday, January 28, 2012

Chicken Tortilla Soup

A traveled to Vegas for a "work retreat" earlier this month and came home with a nasty cold. I made him a quick chicken noodle soup during the week. Over the weekend, I picked up a trusty Costco rotisserie chicken to make more soup. As usual, I pick off all the meat and save the carcass to make stock in the crock pot. I love making this enormous $4.99 chicken stretch across multiple meals. To make a stock, simply put the bones and your aromatics (chopped carrot, celery and onion, a bay leaf, and a few whole peppercorns) into a crockpot on low for 6 hours. Your house will smell incredible. Homemade stock really enhances anything you make with it.

Chicken Tortilla Soup
Serves 4

4 cups chicken stock, preferably homemade
2 cup cooked chicken, chopped/shredded
1 cup water
1 cup canned tomatoes, diced
1 15 oz canned black beans, drained and rinsed
1 cup frozen corn
1 bay leaf
2 garlic cloves, minced or pressed
1/2 tsp ground cumin
1/2 tsp ground chili powder
cilantro, green onions, lime slices, avocado, cheese, tortilla chips

1. Combine stock, water, tomatoes, bay leaf, garlic, spices into a large saucepan; bring to a boil. Reduce heat, simmer 5 minutes. Add chicken, black beans and corn until heated through, about 5 minutes. Season with salt and pepper.

2. Portion into soup bowl. Garnish with chopped green onions, cilantro, fresh lime juice, avocado slices, shredded cheese and crumbled tortilla chips. 

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