Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Tortilla Soup

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Whenever is a gloomy day. I always reach for a hot bowl of soup. Not just any soup, but my chicken tortilla soup with all its wonderful toppings. The crispy corn tortillas on the top just give that extra POW ! Let me tell you how I made the crispy tortilla strip for the top.

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First set the oven at  375 degrees. I just take some corn tortillas, spray both sides with a non- stick cooking spray. I stack them all up on top of each other, and cut them into strips. Next I place them on a couple of baking sheets. I toss them through with my hands before spreading them out in one layer. I sprinkle a little salt all over the top of the strips and bake them off. When they come out, set them aside to cool. Once cooled, I place them into a large resealable bag.

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My recipe for roasting chicken has not changed.  I set the oven for 350 degrees. Add a drizzle of olive oil, sprinkling of salt and pepper, and roast for 35-40 minutes. I let the chicken cool for a bit before removing it from the bone, and shredding all the chicken. I like the chicken shredded in the particular dish, I don’t know, for soups I just think it looks better. Now while the chicken was roasting in the oven, I prep all my veggies for the soup. I try to always have my prep done ahead of time or, at the very least, work on it while another ingredient is cooking. This way, when I need them, they’re ready. Plus it just makes things run smoother for me.

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While the chicken was roasting away, I prepare all the veggies for the soup and got all my ingredients together. I’m using a red and green bell pepper, for this recipe, and all the other ingredients you see. I’ll tell you about it as we go.

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To start I have a heavy bottom pot that I add in vegetable oil. I’m using this oil instead of olive oil because, it’s neutral in flavor. To the oil I add in the tomato paste and dried oregano to start blooming. Next, I throw in the onions, let them start softening. To that, the bell peppers, minced garlic,a bay leaf, and some salt and pepper. Stir all the ingredients around and let them cook for about 5-7 minutes giving everything a chance to marry. Going forward, I add in a can of tomatoes with green chilis  fire roasted tomatoes, and finally the drained and rinsed black beans and corn. I stir that around for just a minute before adding in the low sodium chicken broth and water. I bring all this up to a boil, reduce to a simmer and let cook for about 35-40 minutes. About this time the chicken is just about ready to come out of the oven. As shown in the top pictures, I remove the chicken from the bone and shred it. After all the chicken is shredded I add it into the pot with all the other ingredients. I give it a gently stir and let everything continue to simmer.

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At this point, the soup has been simmering away and the chicken has been added. I want to bring home the corn tortilla flavor, and to give the soup a little body, This is what I do.

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During the last 15 minutes of cooking, I add 3 tablespoons of corn meal to 1/2 a cup of water, stir it together, and add it into the hot simmering soup.

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After the soup is done I add in some fresh chopped cilantro, remove the bay leaf, and add in my favorite toppings. I served the soup with a lime wedge, a handful of shredded cheddar, a few cilantro leaves, some finely diced red onion, and of course the crispy tortilla strips.

Prep time: 15-20 minutes (this includes cutting up all the veggies and getting all the topping ready)
Cook Time: 40 minutes

Ingredients for the chicken;
2 large bone in, skin on, chicken breasts
2 tablespoons of olive oil for the chicken
1 tablespoons of Kosher salt for the  chicken
1 teaspoon of black pepper for the chicken

Ingredients for tortilla strips:
1 package of corn tortillas
some non- stick cooking spray
1 tablespoon of Kosher salt

Ingredients for soup:
2 quarts of low sodium chicken broth
2 cups of water ( 1/2 a cup reserved for corn meal)
1 each red and green bell pepper large dice
1 diced onion
3 cloves on minced garlic
1 -11 ounce can of Ro*Tel ( if you want it spicier, add in some fresh chopped jalapenos too)
1-15 ounce  can of fire roasted tomatoes
1-15 ounce can of low sodium black beans, drained and rinsed
1-11 can of white shoe peg corn, drained and rinsed
2 tablespoons of tomato paste
3 tablespoons of corn meal
2 tablespoons of dried oregano
1-1/2 tablespoons of Kosher salt
1 teaspoon of black pepper
1 bay leaf
1 bunch of fresh cilantro
1 lime
1 package of shredded cheddar

Start out by having the oven set at 375 degrees and bake off the tortilla strips. This will take 12-15 minutes. Turn down the oven to 350 degrees an get the chicken into the oven. While the chicken is cooking. prep all the veggies and ingredients for the soup and the toppings. Once you’ve done this start the soup as explained above. Next pull the chicken out of the oven,( when it’s cool enough to handle) remove the skin and chicken from the bone and shred it. Add the chicken to the soup, let simmer for 40 minutes, Fifteen minutes before the soup is done, remove the bay leaf, add in the corn meal and water mixture. Finish with some fresh chopped cilantro and give a big stir. Ladle a bowl full, and then top with your favorite toppings, a wedge of lime, and some of those crispy tortilla strips.

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