CHICKEN TORTILLA SOUP
Makes 6-8 servings
4 boneless chicken breasts
good olive oil
kosher salt and freshly ground pepper, to taste
2 medium yellow onions – chopped
1 cup chopped celery
2 cups chopped carrots
4 large garlic gloves – chopped
1 – 28 oz crushed tomatoes
2 ½ quarts chicken stock
2-3 jalapeno peppers – seeded and minced
1 tsp cumin
1 tsp ground coriander seed
¼ cup chopped cilantro
Garnishes – cheddar cheese, sour cream, sliced avocado and tortilla chips
Preheat oven to 350 degrees. Place chicken breasts in a baking pan and rub chicken breasts with olive oil, sprinkle with salt and pepper. Roast chicken breasts for approximately 35-40 minutes, until done. When the chicken has been cooled, shred the meat, cover and set aside.
In a large stock pot, heat 3 tablespoons of olive oil. Add the onions, celery, carrots and cook over medium-low heat for 15 minutes or until the onions start to soften. Add the garlic and cook for 30 seconds, making sure that it doesn’t burn.
Add the chicken stock, tomatoes, including the puree, jalapenos, cumin, coriander, cilantro and salt and pepper to taste. Bring the soup to a boil, then lower the heat and simmer for about 30-45 minutes. Add the shredded chicken and simmer an additional 10-15 minutes. Serve the soup piping hot with grated cheddar cheese, sliced avocado, dollop of sour cream and tortilla chips.
Corn Tortilla Strips
Slice 6-8 corn tortillas in half and then crosswise into 1 inch strips. In heavy frying pan, heat 1 inch of cannola oil until the oil just starts to smoke. In small batches, carefully add the tortilla strips and fry until the strips are lightly browned. Approximately 1-2 minutes. Remove from oil and place on paper towels to drain.