Recipe Wednesday: Chicken Tortilla Soup

Cooler weather again makes this week perfect for a great bowl of soup. Check out today's recipe. You'll warm up just thinking about it! Remember, if you purchase your olive oil at A Cook's Place you'll receive a discount when you bring the bottle back for a refill.


Chicken Tortilla Soup
A Cook’s Place “Falling for Fall Soups”

2 T. olive oil
1 c. chopped onion
2 T. chopped garlic
1 poblano and 1 mixed jalapeno pepper, seeded and chopped
1 green bell pepper
1 red bell pepper
1 ½ tsp. salt
 1-½ tsp. ground cumin
½ tsp. ground coriander
3 ears of corn, roasted and cut off the cob
1 T. tomato paste
6 c. chicken stock
1 lb. boneless, skinless chicken breasts, trimmed and cut into 1/2” cubes
2 tsp. fresh lime juice
2 c. vegetable oil
6 corn tortillas (white and blue)
1 tsp. creole seasoning (Tony’s)
Avocado
Sour cream

In a heavy pot, heat oil on medium high heat. Add onions, garlic, peppers, salt, cumin and coriander and cook for 5 minutes. Add tomato paste and cook, stirring for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add chicken and simmer for 5 minutes longer. Add cilantro and lime juice. Stir well.

Heat oil in heavy pot to 350º. Add tortilla strips in batches and fry until crisp. (1 ½ - 2 min.)

Remove and drain. Season with Creole seasoning.

Ladle soup into bowls. Garnish with avocado, tortilla strips, and sour cream.