Chicken Tortilla Soup V
I've been making this exact recipe for at least 7 years, and love it. I change the order, I'm sure others have done the same. I brown the chicken breasts in a Dutch oven in a little olive oil, red pepper flakes and garlic; add about a cup of water to pan, cover and poach for about 20 minutes. Shred the chicken when it's cool enough to touch.
I discard the "juice" but do use the pot with good stuff stuck to the bottom, and add: olive oil, garlic, onion and cumin. Cook for about 5 minutes til onions are translucent. Then add the shredded chicken, broth, chili powder, lemon juice and salsa, and cook for 30 minutes. I add the corn for the last 5 minutes (use a bag of frozen roasted corn in you can find it).
It's perfectly delicious, everyone asks for the recipe. I usually serve it with cornbread that has creamed corn, green chilis and cheddar cheese in it. No dessert necessary! Thank you Betty, for years of this great soup.
1 user found this review helpful
Mar. 4, 2015