The Son is always shining, regardless of the weather

Chicken Tortilla Soup-my most requested recipe

Posted under Love To Learn, We Like Food! - Nov 17th, 08

Last week, I was asked to make some tortilla soup for my husband’s co-workers. I did this last year, and they all really appreciated it. I enjoy cooking, and I really enjoy when other people enjoy my cooking. So, I made some for them, and then I made some for the fellowship luncheon that we had at church yesterday. Everyone liked it, and asked for the recipe; so, I thought I would include it as a blog entry.

A personal note…when handling jalapeño or serrano peppers, wear gloves—unless you don’t mind if your hands feel like they are on fire for two days!

Chicken Tortilla Soup (serves 8-10)

Ingredients:

4 chicken breasts (boneless and skinless)

1/2 cup of butter or margarine

6 green onions, chopped

6 stalks of celery, sliced or chopped

6 carrots, sliced or chopped

2 fresh jalapeño or 2 serrano peppers, seeded and chopped (sometimes I do one of each)

Plastic gloves (I mention these again so you will be sure to “have them on hand”, so you won’t have them (hot peppers) on hand!

3 cloves of garlic, minced

1 tsp. Chili powder (more if you like it hotter)

1 tsp. Cumin

1 tsp. Salt

1 tsp. Pepper

1/2 cup of flour

1-14oz. can of stewed tomatoes

1– 17 oz. can of whole kernel corn, drained

1-10 oz. can of Rotel tomatoes (diced tomatoes with green chilies)

2 or 3 -14 oz. cans of chicken broth

If desired, I serve the soup with tortilla chips, 1-2 cups of grated Monterey Jack cheese, sour cream, diced avocados, and cilantro (cut up)

First things first…

Place chicken in a large pot and cover with 7 cups of water. Boil 30 minutes. Remove chicken and let cool. If in a hurry, stick the chicken in the freezer for 3-5 minutes. When the chicken is cool, you can shred it. Reserve broth on low simmer. (If you don’t have two big pots, put the broth in a crock pot on high.) Melt butter in a large saucepan or skillet on low (if you preheat the pan, that helps against “hot spots”). Then sauté (after butter is melted—crank up the heat) and add green onions, celery, carrots, hot peppers, garlic, and shredded chicken…stirring constantly for five minutes. Add chili powder, cumin, flour, salt, and pepper, and stir well. Quickly pour all into boiling broth and stir until boiling again. Add stewed tomatoes, corn, Rotel and chicken broth to the big pot. Reduce heat and simmer for 4-5 minutes. Enjoy!

The longest part involves the chopping of the ingredients. I use a Pampered Chef food chopper. If you have helpers, have someone shred the chicken, someone open up the cans, and someone peel and wash the veggies. Again, my biggest warning is about the peppers. If you get them on your hands, try to deal with as quickly as possible. Put your hands in cold milk and rub some dishwashing liquid on there. Someone else mentioned using lemon and baking soda. Whatever you do, DON”T touch your eyes! Then you will be certain not to forget to buy and wear gloves the next time! I speak from experience…painful life lessons! This is my mom’s tortilla soup recipe. It’s not a secret; she likes to share. Thanks mom! Now, bring on the cold weather. BTW, this freezes well, too.

One Response to “Chicken Tortilla Soup-my most requested recipe”

 
  1. Jena Webber Says:

    It sounds like a great recipe. I think if I made it, I’d throw the jalapenos and garlic in the food processor. I’ll link to you some time when I make this.

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