Wednesday, February 3, 2010

Yummy Chicken Tortilla Soup

I have been dying for some Chicken Tortilla soup from McCallister's Deli for the longest, but have been super lazy and super cheap here lately to actually go and get some. Yesterday the hubs came home sick from work with the yuck that the kids and I passed on to him...aren't we sooooo sweet?:o) I knew that this was the perfect time for some soup, and why not try to make some chicken tortilla soup. I hopped online to see if I could find a version of McCallister's, and I did here. Here is my version, since I didn't have all the ingredients...go figure:o)
2 boneless, skinless chicken breast halves(I had 1 lb. of chkn. cutlets)
1 1/2 teaspoons olive oil(regular canola oil)
1/2 medium onion, minced(1/4 of a red onion)
2 tablespoons minced garlic(I had the kind in a jar)
1 teaspoon chili powder
1 teaspoon dried oregano
1 (14.5-ounce) can crushed tomatoes(diced tomatoes with onions)
1 (28-ounce) can low-sodium chicken broth(a 32 oz. box of chkn. broth)
3/4 cup plus 2 tablespoons water, divided(didn't use water since I used the whole box of broth)
1/4 cup cornstarch(didn't have any, used 1 c of heavy cream & 1/4 c of flour to thicken)
1 (4-ounce) can chopped green chiles(didn't have this, so I used grandmother's jalapeno relish, 2 T)
4 ounces shredded Cheddar cheese (about 1 cup)
1 tablespoon chopped fresh cilantro(didn't have it)
2 cups tortilla chips
1 bunch green onions, sliced(didn't have it)

Bring about 1 inch of water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into 1/2-inch cubes.

In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft.

Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus 2 tablespoons water.

Stir together cornstarch and remaining 1/4 cup water; heavy cream and flour, stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened.

Stir in chiles grandmother's relish, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes.

Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). Garnish with chopped green onions.

Yield: 4 servings

And there you have it...DELISH!...So good that poor sickly hubs went back for seconds:o)


Deanna said... Best Blogger Tips

Love chicken tortilla soup!