Tortilla Chicken Soup
4 (about 1 ½ lbs.) skinless chicken breasts
1 jalapeno chile, diced (with seeds, for more heat) or Chipolte pepper
1 tortilla wrap
1 teaspoon salt
For Garnish:
4 large scallions, thinly sliced (about ½ cup)
1 green bell pepper, diced
1 avocado, peeled, pitted, and diced
¼ cup cilantro sprigs
Lime, cut in wedges
Preheat oven to 400 degrees.
In a large pot, bring chicken, jalapeno/chipotle pepper and peppercorns in 10 cups of water, to a boil, over medium-high heat. Reduce heat to medium and simmer, until chicken is cooked through, about 15 minutes. Remove chicken and transfer to a plate to cool. Strain broth to remove diced pepper and peppercorns.
Return strained broth to a clean pot. Add chopped carrots, celery, onion and ½ sliced lemon, to broth and simmer until tender.
Cut tortilla in strips and bake at 400, on a rimmed baking sheet; tossing strips occasionally, until golden, 15-20 minutes.
Shred cooled chicken with a fork or fingers and return to broth and vegetables. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.
Serves 4.
To serve, ladle the hot soup into bowls, and then let everyone pick and choose from among the suggested mix-ins and toppings; toasted tortillas strips, lime wedges, diced green peppers, sliced scallions, diced avocado, and cilantro springs. (Use all! Very good!) You can also use leftover or store-bought roasted chicken in this soup.
2 comments
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Lisa Varney says:
April 5, 2010 at 6:34 pm (UTC -7)
confusing, directions refer to ingredients not on the ingredient list so not sure how much to use (onion, celery, not sure if more) Please update.
Karen Endsley says:
May 21, 2011 at 9:15 pm (UTC -7)
Sorry some ingredient amounts are not listed.
Use black peppercorns to taste. Approximately 6 to 8 peppercorns.
Carrots, celery and onion can also be to your liking.
2 chopped carrots
2 sliced celery stalks
1/2 large or 1 medium onion, chopped
More or less of any of those vegetables may be used.