Chicken Tortilla Soup

Chicken Tortilla Soup poppopcooks.com

You will really like This Chicken Tortilla Soup recipe. It is the one that we have settled on after living in Mexico on beautiful Lake Chapala and having it in a lot of different restaurants down there. Then making it a few different ways for ourselves. We love it and  I make it two or three times a month. When I put the leftovers in the fridge to cool overnight so we can freeze portions in the zip locks, well, it never makes to the freezer. We scarf it all up the next day.

Chicken Tortilla Soup-Coarsely chop  up a small onion and two fresh seeded jalapeño peppers. The more jalapeño seeds that  wind up in the soup the hotter it is going to be. If you’ve never made it before I’d suggest for the first time go with one pepper without the seeds. The next hotter level  is 2 jalapeños without seeds then one pepper with the seeds and the hottest is 2 peppers with the seeds. 

Put a 6-8 quart stock pot on the stove at medium high and add about a tablespoon of olive oil. Put in the  chopped onion and jalapeño and stir them together. While they are cooking finely chop 3-4 cloves of garlic and when the onion starts to get translucent add the garlic. Squeeze half of a lime onto the garlic. Mix it all together and add the salt, pepper, cumin and a pinch of cayenne pepper,, if you want. Yes, it adds a  bit more heat to it but it also adds another flavor to the mix.

 Add two quarts of chicken stock  and mix it all together. Then the chicken. You can just cut up a boneless skinless chicken breast or thighs or you can just take frozen chicken tenders and put them right in the pot. When they get pliable take them out, cut them up and put the pieces back in.

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Also add the corn, garbanzo beans, black beans, the cilantro, (save some for garnish) and the tomatoes. Squeeze in the juice from the other half of the lime. Bring it to a boil then lower it to a  fast simmer.

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Stir it every five minutes or so and get the garnishes ready while the soup cooks. Turn the oven on at 350°F. Cut up 2 corn tortillas into 1/2″ strips. Spray oil a cookie sheet and spread the strips out on it.

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Put it in the oven for 3-4 minutes and check the strips for crispness. When they are crispy to your liking take them out and put them in a dish to rest.

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Slice or quarter a lime and cut up the avocado into the size pieces or slices that you want. Also have some sour cream standing by.

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Cook the soup for twenty minutes. Longer if you have the time, but twenty minutes simmering all together will get the job done. When the soup has about another ten minutes to cook whisk together about two tablespoons of corn meal with a few tablespoons of water and mix it into the soup. Take about half of the tortilla strips, break them in half and add them to the soup. Mix everything together, cook for another ten minutes. Serve it up and garnish your bowl the way you want it. Enjoy your Chicken Tortilla Soup!

Chicken Tortilla Soup poppopcooks.com

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Chicken soup the way they make it in Mexico!
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Prep Time 5 Minutes
Cook Time 25 Minutes
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Prep Time 5 Minutes
Cook Time 25 Minutes
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Instructions
  1. Coarsely chop up a small onion and two fresh seeded jalapeño peppers. The more jalapeño seeds that wind up in the soup the hotter it is going to be. If you've never made it before I'd suggest for the first time go with one pepper without the seeds. The next hotter level is 2 jalapeños without seeds then one pepper with the seeds and the hottest is 2 peppers with the seeds.
  2. Put a 6-8 quart stock pot on the stove at medium high and add about a tablespoon of olive oil. Put in the chopped onion and jalapeño and stir them together. While they are cooking finely chop 3-4 cloves of garlic and when the onion starts to get translucent add the garlic. Squeeze half of a lime onto the garlic. Mix it all together and add the salt, pepper, cumin and a pinch of cayenne pepper,, if you want. Yes, it adds a bit more heat to it but it also adds another flavor to the mix.
  3. Add two quarts of chicken stock and mix it all together. Then the chicken. You can just cut up boneless skinless chicken breasts or thighs or you can just take frozen chicken tenders and put them right in the pot. When they get pliable take them out, cut them up and put the pieces back in.Also add the corn, garbanzo beans, black beans, the cilantro, (save some for garnish) and the tomatoes. Squeeze in the juice from the other half of the lime. Bring it to a boil then lower it to a fast simmer.
  4. Stir it every five minutes or so and get the garnishes ready while the soup cooks. Turn the oven on at 350°F. Cut up 4 corn tortillas into 1/2" strips. Spray oil a cookie sheet and spread the strips out on it. Put it in the oven for 3-4 minutes and check the strips for crispness. When they are crispy to your liking take them out and put them in a dish to rest.
  5. Slice or quarter a lime and cut up the avocado into the size pieces or slices that you want. Also have some sour cream standing by.
  6. Cook the soup for twenty minutes. Longer if you have the time, but twenty minutes simmering all together will get the job done. When the soup has about another ten minutes to cook whisk together about two tablespoons of corn meal with a few tablespoons of water and mix it into the soup. Take about half of the tortilla strips, break them in half and add them to the soup. Mix everything together, cook for another ten minutes. Serve it up and garnish your bowl the way you want it. Enjoy your Chicken Tortilla Soup!
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Beef Fajita Quesadillas

Quesadillas are good with just about any kind of stuffing. Meat, cheese, veggies or all of the above. The most popular seem to be Chicken Fajita or Beef Fajita Quesadillas. You are going to see it done beef fajita style because we have some skirt steak left over from the Arrachera that we had last night.

IMG_2459Slice the skirt steak then cut the slices in half lengthwise .

IMG_2462Put a frying pan on the stove a medium high with a tbsp. of olive oil. Slice the onions and the peppers. Chop the garlic and put the veggies and the meat in the pan. Mix it up and mix it again every minute or so until it is done. Traditionally it is cooked until it just begins to get crispy, but, you cook it as much as you want.

IMG_2464Put  the biggest frying pan that you have on the stove at medium heat. put as many tortillas as will fit on to warm up. Spoon some of the meat and veggies on each tortilla. Spread some Pico de Gallo on top then spread some shredded cheese on top. Put another tortilla on it and heat them up for about 3 minutes a side, or crispier if you like.

IMG_2465Serve up your Beef Fajita Quesadillas! With a dab of sour cream, Pico de Gallo and Guacamole. Don’t forget some good Mexican beer and/or Tequila.

 

 

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Seared beef, onions and peppers served between two corn tortillas for gluten free or the larger flour tortillas.
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Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Slice the skirt steak then cut the slices in half lengthwise . Put a frying pan on the stove a medium high with a tbsp. of olive oil. Slice the onions and the peppers. Chop the garlic and put the veggies and the meat in the pan. Mix it up and mix it again every minute or so until it is done. Traditionally it is cooked until it just begins to get crispy, but, you cook it as much as you want.
  2. Put the biggest frying pan that you have on the stove at medium heat. put as many tortillas as will fit on to warm up. Spoon some of the meat and veggies on each tortilla. Spread some Pico de Gallo on top then spread some shreaded cheese on top. Put another tortilla on it and heat them up for about 3 minutes a side, or crispier if you like.
  3. Serve it up! With a dab of sour cream, Pico de Gallo and guacamole. Oh yeah. Don't forget some good Mexican beer and/or Tequila.
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