Sunday, June 21, 2009

Cheesy tortilla soup

I have a gazillion variations of tortilla soup. Here is one I made up last week:

olive oil
2 medium golden yukon potatoes, chopped into bite sized pieces
1 stalk of celery, chopped into bite sized pieces.

2 chicken breasts, cut into bite sized pieces
4 cloves garlic, minced
1 small sweet onion (vidalia, walla walla) chopped

2 t salt
1 t pepper
4 T cumin powder
1 T coriander (optional)

1 large chipotle pepper in adobo sauce, chopped fine
(take it out of a small can and chop it up)
1 bag frozen corn
1 28 oz can diced tomatoes
4-6 cans of chicken broth (14- 1/2 oz)

1 14-1/2 oz can black beans, rinsed and drained
1 8oz pack of shredded cheddar cheese

Optional:
Chips, diced tomatoes, sour cream

Put olive oil on the bottom of a soup pot to cover the bottom and heat to medium high. Add potato and celery and stir fry for about 4 minutes or so. Dump in onion, garlic, chicken, cumin, coriander, salt and pepper. Stir fry, adding more olive oil if necessary till chicken is white all over on the outside and the onion and garlic are tender, about 4- 5 minutes. Add corn and chipotle and stir a biit more. Dump in tomatoes, and broth and bring to a boil. Boil 4-5 minutes or maybe a little longer then reduce to simmer and cover until chicken is cooked and potatoes are done, about 15- 20 minutes. At the last minute dump in the beans, then the cheese and stir the cheese in till melted. If there is not enough flavor for you, dump in more cumin. I like it that way!

It is great with extra fresh diced tomatoes, a dollop of sour cream, and chips crumbled on top.



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