Chicken Tortilla Soup

I love soups, stews and chilis. I love smelling them simmering and the warmth it gives the house. We have had some very chilly weather here and our heat isnt working well, so this was perfect to make on a very chilly evening. It warmed the house, tasted great and was well received by my H who had been outside all day working on the heater. This was a great way to warm him up after his hard work!

ENJOY!

Ingredients:
8 plum tomatoes
4 Tablespoons olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
1 red bell pepper, diced
2 teaspoons chili powder
2 teaspoons ground cumin
4 cups chicken stock, preferably homemade
1 chipotle chile, diced
1 15-oz can peeled tomatoes
salt and freshly ground pepper
3 cooked, shredded chicken breasts
3 ears of corn, or 1 (8-0z) package frozen corn (optional)
I also added a bit of heavy cream to thicken it up..maybe a couple tbsp or a bit more..not too much!

Directions:
Preheat the oven to 350. Spread 1 Tablespoon of oil on a baking sheet. Slice the tomatoes in half, and lay them skin-side up. Drizzle with another tablespoon of oil and season with salt and pepper. Roast 25-35 minutes, or until the skins wrinkle and the tomatoes are beginning to brown around the edges.
Meanwhile, heat the remaining 2 tablespoons of oil in a dutch-oven or 4-quart soup pot over medium heat. Sautee the onion, garlic, and bell pepper for 5 minutes, or until the vegetables become soft. Stir in the chili powder and cumin, and cook for an additional minute. Add the chicken stock and chile. Bring to a boil, and simmer about 15 minutes.
Transfer the canned tomatoes with their juices and the roasted tomatoes to a food processor. Pour an additional 1/2 cup of chicken stock on the baking sheet that you cooked the tomatoes on, and scrape up any browned bits. Scrape into the food processor. Puree about 1 minute, until smooth.
Add the tomato mixture to the soup, and continue simmering, covered, about 1 hour. Add salt and pepper to taste, the shredded chicken, and corn. Simmer an additional 5 minutes.
To serve, ladle the soup into bowls and top with desired ganishes.

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2 Comments on “Chicken Tortilla Soup”

  1. katie says:

    This looks so delicious, I love tortilla soup. It is also great with chopped avocado on top.


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