Welcome back to Fulfill’s Chef Corner, a monthly series of delicious nutritious recipes that will excite everyone’s taste buds!
Gather your friends and grab some sombreros, it’s fiesta time! Chef Lisa is sharing her recipe for Chicken Tortilla Soup and Homemade Salsa. These two will make a perfect duo, serving as appetizers sides to your main course of…what else…tacos, of course. The soup and chips can even be a meal on its own – we give both of these classics a cinco-star review.
Chicken Tortilla Soup
Ingredients:
- 6 tablespoons cooking oil
- 8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
- 1 large onion, chopped
- ½ cup chopped celery
- ½ cup finely chopped carrot
- 4 large cloves garlic, smashed
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1 1/2 quarts low-sodium chicken broth or homemade stock
- 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
- 2 bay leaves
- 2 1/2 teaspoons salt
- 1/4 cup lightly-packed cilantro (save a few leaves for garnish)
- 1 ½ pounds cooked chicken breasts, cut into 1/4-inch pieces
- ½ avocado, cut into 1/4-inch dice for topping finished bowl
- cheddar, grated for topping finished bowls
- Lime wedges, for serving
How to Make It:
YIELD: 6-8 SERVINGS
- In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
- Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
- With an immersion blender, half puree the soup, leaving it lightly chunky. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute.
- To serve, ladle soup into bowls and top with remaining tortilla strips, cheese, chopped cilantro, and avocado. Serve with the lime wedges.
Fresh Homemade Salsa
Ingredients:
- 4 ripe tomatoes, cored and quartered
- 1 red or white onion, peeled and quartered
- 3 garlic cloves, peeled
- 3 jalapenos, stemmed and seeded (You can substitute 1-2 habanero or serrano peppers.)
- 1/3 cup fresh cilantro
- 3 tablespoons lime juice
- 1 tablespoon ground cumin
- 2-3 teaspoons sugar
- 1 1/2 teaspoons salt
- 15 ounce can crushed tomatoes
- 4.5 ounce can diced green chiles (mild, medium, or hot)
How to Make It:
YIELD: 6-8 SERVINGS
- In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
- Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
- With an immersion blender, half puree the soup, leaving it lightly chunky. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute.
- To serve, ladle soup into bowls and top with remaining tortilla strips, cheese, chopped cilantro, and avocado. Serve with the lime wedges.
