I'll tell you all about the places I eat and drink or what I'm making at home.
Wednesday, March 23, 2011
Chicken Tortilla Soup
My boy is sick, 'nuf said. I don't know if it's the plague or strep throat, but he's not feeling well and suggested having soup and watching a movie. I'm not the biggest fan of soup, it's kinda one flavor for the entire meal. I like having options on my plate, going from a savory rich steak to a tangy salad to a sweet, well, sweet potato. Tortilla soup is the only soup I really like. I think because there are so many options with toppings it doesn't make it one note and enjoyable for me.
I roasted a chicken breast with some spices, shredded it up and threw it in. Pretty simple and soothing to my sickly boy.
Chicken Tortilla Soup:
1 chicken breast, skin on (or a few chicken breasts)
1 small/medium onion, finely chopped
1 small bell pepper, finely chopped
4 garlic cloves, minced
splash of tequila
1/2 cup white wine
1 tbsp. chipotle paste, or 1 chipotle chopped
2 tbsp. tomato paste
1 box of chicken stock
1 can of chopped tomatoes (optional, I don't use it)
Preheat oven to 400 F. Drizzle some olive oil over the chicken and sprinkle with the seasonings. Roast for 25-40 minutes, depending on how thick your chicken is. Shred with a fork, or if you're brave, your dainty fingers.
While your chickadoos are cooking, bring a bigger pot with some olive oil up to medium high heat and saute the onion, pepper and garlic for a few minutes. Sprinkle with salt, pepper, and some seasonings (your choice of how much you want to add in there). Add the chipotle paste and tomato paste and stir to combine. Add the tequila and white wine, and let cook off for a few minutes. Finally add the can of chopped tomatoes (optional) and the chicken stock, let simmer for 30 minutes or so, till everyone is begging you for a bowl.
Serve and garnish with chopped onion, cilantro, avocado, salsa, cheese, and crumbled tortilla chips.