Friday, November 9, 2012

1st time, Tortilla Soup!

Whenever I did not prepare lunch for Hubba, he would buy Tortilla soup from his office's canteen, that he keep raving about. I have never try this soup ever and I keep wondering how it actually taste. I imagine it would be tomatoe-y because of the tomato based?

Scouring the internet for recipe, I decide to loosely adapt "The Pioneer's Woman Chicken Tortilla Soup". I buy whatever I can and use whatever I have at home.
I used Homemade Chicken Breast Ham which I prepared a few days ago. I omitted 'cornmeal' because I didn't know what else I can use it with. I didn't follow the quantity exactly and just threw in whatever I have, and all the rest of the ingredients by estimation! And I used Tortilla Chips instead of fresh tortilla. 

Her recipe is almost consider 'instant' soup to me because most of the ingredient are canned!
Some of the spices I added are; Cajun seasoning salt, paprika and cumin.

Add olive oil; saute garlic, onion, chicken ham and slowly add the rest of the canned ingredients. I guess you could have added corns, carrots, celery and whatever you have at home! And I regretted not adding more mushrooms!
Bring to boil and simmered for 1 hour ...

Before serving, add the garnishes as recommended (which I didn't prep), and the crunchy tortilla chips!
How did you imagine it to taste?
It's abit spicy, abit sourish, abit saltish but mostly I don't taste any tomatoes at all!
It is mostly spicy and had this, bell peppery taste!
SO COLORFUL and pretty.
This will make such a pretty dish if you are serving up for guest!
And guess what, I LOVE the soup!
It came as a surprise to me because there are so many 'veggies' in the soup and not forgetting the black beans; it sounded eeeeeeewwwww! But it's not like that at all, I seriously love the soup! 

Note to myself, the soup tasted better overnight!
Click on for the Original Recipe from The Pioneer Woman.
Recipe: Chicken Tortilla Soup

2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese

Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

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