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Sunday, January 23, 2011

Chicken Tortilla Soup

This receipe called for corn tortilla strips to be added but we liked the flour ones best. They are kind of like a dumpling. Very good and very filling.

Bill’s Chicken Tortilla Soup #2
4 tbsp olive oil
1 small onion minced
2 cloves garlic minced
2 tbsp cumin
1 tsp smoked paprika
1 salt and pepper
3 cups chicken broth
1 1 8oz. can enchilada sauce
1 1 8oz. can diced tomatoes
8 Flour tortillas cut into strips
1 1 8 oz. can black beans
1 cup frozen corn
8 skinless chicken tenders
1 cup orange juice
Mix together orange juice, tsp each of salt and pepper, and tbsp cumin and marinate chicken for 15 minutes. Heat grill pan to medium-high, coat with 1 tbsp olive oil and sear chicken on both sides. Remove from heat and diced into cubes.
In a heavy pan, sweat onions, and garlic on medium-low heat until onions are translucent. Add cumin, paprika, salt and pepper. Stir in chicken broth, and enchilada sauce. Increase heat to medium and simmer for 15 minutes. Then add the tomatoes, black beans and corn. Simmer for another 10 minutes. If soup becomes too thick, add more chicken stock or water. Add strips of tortilla and serve

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