Tortilla soup has been one of my favorite recipes for awhile. It is delicious and memory filled. I learned the recipe from Laura, who learned it from her friend Jenny. I think Laura and I even watched the movie while eating the soup once.
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Jenny's Famous Tortilla Soup
ingredients
3 chicken breasts
celery
carrots
1 onion
4 bullion cubes (or 6 cups of chicken broth in a box)
2 tsp chili powder
2 tsp garlic powder
2 tsp lemon pepper
2 tsp ground cumin
1 lime
2 cans tomatoes with green chilies
monterey jack cheese, grated
tortilla chips
1 avocado
cut raw chicken into bite-size pieces and cook on the stove. set
aside chicken aside, leaving grease in pan. chop celery, onions, and
carrots and saute in left-over chicken grease (mmm) and olive oil.
boil 6 cups water (or boil the chicken broth and skip the cubes). add
4 bullion cubes, chili powder, garlic powder, lemon pepper, cumin,
lime juice, and tomatoes w/ green chilies. add chicken and veggies.
simmer all 20 minutes. crush tortilla chips in bottom of bowl. add
soup, avocado slices, and cheese.
soup, avocado slices, and cheese.
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I learned awhile ago that I am just not good at cooking chicken breasts in a way that makes them delicious. I always get paranoid about chicken and end up overcooking it. My solution is to use the leftover chicken from a roasted chicken.
But this time, I went one step further. I made my very own chicken stock. And it was awesome. On Sunday I roasted two small chickens (so that we'd have plenty of leftovers of course), and I boiled the two carcasses with an onion, carrot, and celery. The chicken roasting technique uses so much salt, that I didn't even add salt to my stock.
Needless to say, the soup was awesome.
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