"In cooking, as in all the arts, simplicity is a sign of perfection." - Curnonsky

Tuesday, January 1, 2008

Soup of the Week

It's been snowing for the past 24 hours and it doesn't appear to be letting up. So it was a good day to stay indoors (except for the hour I was out snow blowing my driveway) and prepare a delicious pot of soup.

After I tasted this tortilla soup at a restaurant, I decided to come up with this easy recipe to duplicate the wonderful taste at home.

Chicken Tortilla Soup

1 lb cooked chicken, cubed
Onion, chopped
Garlic, minced
2 cans (14 1/2 oz) chicken broth
1 can ( 28 oz) crushed tomatoes
1 can (16 oz) kidney beans, rinsed an drained
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 can (4 oz) chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
Salt & Pepper
3 corn tortillas (6 inches), cut into 1/2-inch strips

In a large pan, cook onion and garlic in a little oil. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Add chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.

Meanwhile, place tortilla strips on an ungreased baking sheet. Bake a t350 for 12-15 minutes or until crisp. Serve with soup.

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