What to do for dinner tonight? I had a few ingredients in the fridge that were jumping out at me, but nothing was happening in my cooking brain. I had a good workout tonight and didn’t want to ruin all the hard work. So I decided to make something that I love and haven’t yet tackled. Chicken Tortilla soup. I’ve had this a couple times before at my favorite cantina’s. So I looked up a recipe and slightly altered it to what I had on hand. I got this recipe inspiration from Tyler Florence, I mean, he does make the ultimate recipes right? By the way, either we’re pigs or this recipe only makes about 3 servings. It would be really easy to add more of all of the ingredients to make a bigger batch.
This is so easy to make. It’s basically open, dump and stir:
2 Tbs oil
½ white onion
2 cloves garlic
1 14.5 oz can tomatoes with green chili’s (warning I have had a can for a while now and think it got hotter as it sat in the pantry, if you want to control the heat, use regular tomatoes and add green chili’s!!)
2 Tbs Sofrito
1 32 oz box chicken broth
Shredded cooked chicken breast ( another place to use that rotisserie!)
1 avocado diced
6 corn tortillas + oil for frying
Heat onion, garlic, sofrito and tomatoes in oil over medium high heat for about 7-8 min until almost pulpy. Add chicken broth, turn heat down to medium and let all ingredients simmer.
While soup simmers heat frying oil and cut tortillas into strips. When oil is 350 degrees **** Add tortillas in small batches and fry until golden brown. Remove from oil to a plate with a paper towel and sprinkle with kosher salt.
Once the soup has come to a simmer and is warmed through it’s pretty much read to dish up. Ladle the soup into a serving bowl. Add about ¼ cup of the shredded chicken, a quarter of an avocado, scallions, cilantro, tortillas strips. Squeeze some lime on the top and you are ready to rock. You can go a bit further and add rice or beans to the soup, jalapeños, cheese or sour cream. This soup has so many bold flavors it’s really a fiesta in your mouth!!!!
**** Tip**** If you don’t have a thermometer, you can use the handle of a wooden spoon to test the readiness of the oil. If, when inserted into the oil, you see bubbles coming from the wooden handle, it’s ready to go.