Monday, April 9, 2012

chicken tortilla soup

I have previously extolled the virtues of cooking with a whole chicken, and also my penchant for making broth out of the roast chicken carcass.  But what to do with any leftover meat you have?  I'm glad you asked!  Soup is my favorite way to use up roast chicken meat.  Soups are so nice for rainy spring week we will be having, and also make an excellent quick lunch.  I like chicken rice soup, or this wonderful chicken tortilla.  The last time I made this, I used two leftover chicken leg quarters instead of the whole carcass.  Do whatever combination of chicken you want (two breasts, a leg and a breast, whatever), just so long as you end up with half a chicken's worth.

Chicken Tortilla Soup
1/2 a leftover roast chicken
32 oz chicken stock
1/2 an onion, diced
1 tomato, seeded and diced
2 jalapenos, sliced (seeded if you desire less heat)
1/2 C corn kernels (frozen or fresh)
1/2 an avocado, rough diced
1/2 a lime, cut into wedges
2 or 3 oz feta, crumbled
cilantro (if you were into that sort of thing, which I decisively am NOT)
corn tortilla chips
salt and pepper

Bring the chicken and chicken stock to a boil in a large pot.  Drop back to a simmer, cover, and let cook for 20 minutes.  After 20 minutes, remove the chicken and let it cool.  Add the onion, tomato, and jalapeno to the stock and simmer for 20 more minutes.  When the chicken is cool enough to handle, pull it from the bones and shred.  Add it back into the stock and veggies.  When about five minutes are left, add the corn.  Taste and season the soup with salt and pepper.

Drop some tortilla chips in the bottom of your soup bowls.  Add soup to the bowls, and then top with feta, avocado, and more tortilla chips.  Add the cilantro at this point if you think it tastes like anything other than dish soap.  Serve with lime wedges to squeeze over the top and enjoy!  Serves two to three.

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