Ina Garten's Chicken tortilla soup
Easy and Delicious!"I omitted the jalepenos since I was feeding a toddler as well, but it was quite good. I added a lot more corn and squeezed lime over the finished product. I didn't care for the tortillas, however. Felt they were just soggy. " - julianash
Yield: 8 Servings Ready in 1 hours, 5 minutes
28 people trying soon
|4 Cooked chicken breasts; Any leftover chicken|
|2 Chopped onions|
|2 Celery stocks; Chopped|
|4 Large carrots; Chopped|
|4 Large garlic cloves; Chopped|
|2.5 quartsChicken Stock|
|6 Roma Tomatoes; Coarsely chopped--into eighths|
|2-4 Jalapeno peppers; Seeded and minced|
|1 teaspoonGround cumin|
|1 TeasGround coriander|
|1/2-1 CupFresh Cilantro; Chopped, reserve 1/4 c for garnish|
|6 6-inchFresh white corn tortillas; Cut into 1/2 inch by 3 inch strips|
|8 OuncesFrozen or canned corn; Optional|
|3 tablespoonsExtra virgin olive oil|
Ina Garten's Chicken tortilla soup Preparation
Heat olive oil in a large Dutch oven. Add onions, carrots, and celery and heat over medium low for 10 minutes or until onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, canned tomatoes with their puree (or fresh tomatoes), jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro and corn, if using. Bring the soup to a boil, then lower the heat and simmer for at least 25 minutes. Add tortilla strips and simmer for 5 more minutes or so. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
The original recipe calls for 28 ounces canned whole tomatoes in the purée. We prefer to make it with the fresh tomatoes which sometimes requires you simmer it longer so that the tomatoes begin to break apart.
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