I got this recipe from a friend a long time ago. I made it...I loved it.....I never made it again!??!! Why is that?? Well, one reason is my husband is not a big fan of tortilla soup. He prefers thick, hearty soups (is it hearty or hardy?). He doesn't tend to like brothy soups. Me, I just LOVE soup in just about all forms. I. LOVE. SOUP!!
Jason's Deli has a really yummy, lip sweating Chicken Tortilla Soup that is VERY yum...especially when paired with their blue corn tortilla chips. mmmmmm This soup is incredibly good as well and you will, likely, not be sorry you tried it.
**Note, I had this planned on the calendar for a month, but this morning I confessed to my husband that I was planning it, but hadn't gotten the ingredients yet, so if he preferred we could do something else. He assured me that, while it it is not his favorite, he does not dislike the soup and is find with having it for dinner. *Whew*
So, I am making it just as my friend stated it. I am going to make sure to clean the inside of the pepper, though, as much as possible. While I LOVE the heat, my son......not so much. We will be topping our soup off with freshly grated sharp cheddar cheese and crumbled tortilla chips. I also made a dessert that I will write up next. Pairing this with a double feature movie tonight (it is a rainy day and soup, cake, and double feature just seems to heavenly to pass up!!)!
Here's what you do:
Melissa’s Tortilla Soup
Ingredients:
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 tablespoon tomato paste
1 regular can Mexican Style diced or crushed tomatoes
6 cups low sodium chicken stock
1 pound seasoned shredded chicken (I steamed the chicken breasts and than shredded)
2 teaspoons fresh lime juice (I used bottled...it was handy)
Cilantro (don't know how much and I left that out completely...Matt hates it and I am not a fan either)
Tortilla chips
Directions:
In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, and cumin. Sautee for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute.
Add the chicken stock and canned tomatoes and bring to a simmer. Simmer for 20 minutes.
Add the chicken and gently simmer 10 minutes.
Add the cilantro and lime juice, and stir well. Remove from the heat immediately and cover to keep warm.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with diced avocado, crushed tortilla chips and sour cream.
Sorry all the pics are sideways. BUT...the soup was A-M-A-Z-I-N-G!!
Jason's Deli has a really yummy, lip sweating Chicken Tortilla Soup that is VERY yum...especially when paired with their blue corn tortilla chips. mmmmmm This soup is incredibly good as well and you will, likely, not be sorry you tried it.
**Note, I had this planned on the calendar for a month, but this morning I confessed to my husband that I was planning it, but hadn't gotten the ingredients yet, so if he preferred we could do something else. He assured me that, while it it is not his favorite, he does not dislike the soup and is find with having it for dinner. *Whew*
So, I am making it just as my friend stated it. I am going to make sure to clean the inside of the pepper, though, as much as possible. While I LOVE the heat, my son......not so much. We will be topping our soup off with freshly grated sharp cheddar cheese and crumbled tortilla chips. I also made a dessert that I will write up next. Pairing this with a double feature movie tonight (it is a rainy day and soup, cake, and double feature just seems to heavenly to pass up!!)!
Here's what you do:
Melissa’s Tortilla Soup
Ingredients:
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 tablespoon tomato paste
1 regular can Mexican Style diced or crushed tomatoes
6 cups low sodium chicken stock
1 pound seasoned shredded chicken (I steamed the chicken breasts and than shredded)
2 teaspoons fresh lime juice (I used bottled...it was handy)
Cilantro (don't know how much and I left that out completely...Matt hates it and I am not a fan either)
Tortilla chips
Directions:
In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, and cumin. Sautee for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute.
Add the chicken stock and canned tomatoes and bring to a simmer. Simmer for 20 minutes.
Add the chicken and gently simmer 10 minutes.
Add the cilantro and lime juice, and stir well. Remove from the heat immediately and cover to keep warm.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with diced avocado, crushed tortilla chips and sour cream.
Sorry all the pics are sideways. BUT...the soup was A-M-A-Z-I-N-G!!
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