Friday, February 4, 2011

something a little different for The Big Game...

Chicken Tortilla Soup
Part of all the Super Bowl hype is the food... who doesn't look forward to that big pot of chili that's been simmering away in the crock pot all day, or a big platter of hot wings, and the ubiquitous little cocktail wieners? Serve up your favorites but also try something a little different; chicken tortilla soup just might become a new tradition for the big game!
I created this recipe by doing a little research and combining several ideas into one big pot of tasty chicken tortilla soup; the recipe is made easy by using canned tomatoes and roasted red peppers from a jar for convenience (hey, the cook wants to watch The Packers lose, too, hehe!) but if you prefer the from-scratch route, by all means do so, with fresh garden tomatoes, just-picked sweet corn from a local farmstand, and your own special marinated roasted red peppers!
  • 14 ounces boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 12 ounce jar roasted red peppers, drained and chopped
  • 15.25 ounce can "fiesta" corn, the type with red and green peppers, drained
  • 14.5 ounce can fire-roasted diced tomatoes with medium-hot chiles, with their liquid
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt, or to taste
  • freshly ground black pepper, to taste
  • 2 cups tortilla chips, broken in half
  • 1/2 cup chopped cilantro
  • juice of one small lime
Simmer boneless chicken in water or broth until cooked through (about 25 minutes) then cool and shred. (Save liquid for another use, like cooking rice or vegetables, or just add it as part of the 8 cups of broth you'll need for this recipe.) Set aside shredded chicken.
In a large soup pot, saute the onion and garlic in the olive oil. When translucent, add the shredded chicken, broth, roasted red pepper, corn, tomatoes and chiles, and the oregano, cumin, chili powder, salt and black pepper. Combine thoroughly and allow to simmer together at least 45 minutes (you can use less time, but the longer it cooks, the better it is!).
At the very end of cooking time, add the tortilla chips, cilantro and lime. Quickly combine, then serve hot, garnished with lime and cilantro. Another delicious and pretty garnish is multi-color tortillas cut into strips, lightly toasted in the oven then drizzled with lots and lots of lime juice and sprinkled with sea salt.
This makes approximately 8 servings and... if made in advance, it will be even spicier the next day.

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