Sunday, October 11, 2009

Chicken Tortilla Soup

It has been overcast and chilly in Dallas for the last 3 days. Now granted, my definition of chilly has changed since I moved to Dallas from Illinois. But we have been chilly down here. So soup was a perfect meal for a Sunday afternoon, watching the Cowboys. Though the Cowboys did when the game, their performance was disappointing. This soup on the other hand, not disappointing at all.

Chicken Tortilla Soup
3 chicken breast, cooked and shredded
1 onion, diced
1 poblano pepper, sliced
2 ears corn on the cob
2 garlic cloves, minced
2 t. chili powder
1 t. cumin
1/2 c. tomato paste
6 c. chicken broth
Salt and pepper
Tortilla chips
Optional toppings: avocado, lime, shredded cheese, sour cream

In large pot, saute onions for 4-5 minutes. Cook corn and cut from the cob. Add peppers, corn and garlic, let cook for 3-4 minutes. Stir in chili powder, cumin, tomato paste, chicken broth, salt and pepper. Let simmer for 15 minutes. Serve with tortilla chips and other desired toppings.

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