Friday, November 18, 2005
Tortilla Soup
This recipe is adapted from Bon Appétit. It's an incredible mix of flavors—garlic, cumin, fresh lime juice, and cilantro. The crunchy tortilla strips give it that extra magic. All this, and it's lowfat too!
Ingredients:
4 5- to 6-inch corn tortillas
2 t. olive oil
2 14-1/2-oz. cans low-salt chicken broth
2 c. water
3/4 c. canned Mexican-style stewed tomatoes, with juices, cut up lightly with shears
1 bay leaf
1 garlic clove, pressed
1/4 t. ground cumin
1/8 t. dried crushed red pepper
12 oz. skinless, boneless chicken breast, cut into ½-inch wide strips
1 c. canned corn
2 green onions, sliced
1/2 c. fresh cilantro, chopped
2 T. fresh lime juice
Step-by-step:
1. Preheat oven to 350 degrees. Brush one side of each tortilla with oil. Cut tortillas in half, then crosswise into 1/4-inch-wide strips. Spread strips on baking sheet and bake until light golden, about 15 minutes. Cool on baking sheet.
2. Combine broth, water, tomatoes, bay leaf, garlic, cumin, and red pepper in large saucepan. Bring to a boil, then reduce heat and simmer 5 minutes.
3. Add chicken strips and corn to pan and simmer until chicken is just cooked through, about 5 minutes.
4. Stir in green onions, cilantro, and lime juice. Season with salt and pepper.
5. Ladle soup into bowls. Sprinkle with tortilla strips and serve immediately.
Ingredients:
4 5- to 6-inch corn tortillas
2 t. olive oil
2 14-1/2-oz. cans low-salt chicken broth
2 c. water
3/4 c. canned Mexican-style stewed tomatoes, with juices, cut up lightly with shears
1 bay leaf
1 garlic clove, pressed
1/4 t. ground cumin
1/8 t. dried crushed red pepper
12 oz. skinless, boneless chicken breast, cut into ½-inch wide strips
1 c. canned corn
2 green onions, sliced
1/2 c. fresh cilantro, chopped
2 T. fresh lime juice
Step-by-step:
1. Preheat oven to 350 degrees. Brush one side of each tortilla with oil. Cut tortillas in half, then crosswise into 1/4-inch-wide strips. Spread strips on baking sheet and bake until light golden, about 15 minutes. Cool on baking sheet.
2. Combine broth, water, tomatoes, bay leaf, garlic, cumin, and red pepper in large saucepan. Bring to a boil, then reduce heat and simmer 5 minutes.
3. Add chicken strips and corn to pan and simmer until chicken is just cooked through, about 5 minutes.
4. Stir in green onions, cilantro, and lime juice. Season with salt and pepper.
5. Ladle soup into bowls. Sprinkle with tortilla strips and serve immediately.
Labels: soups
