May 19, 2010
I recently came across this recipe on a blog I very much enjoy, called marta writes. Since the soup had everything in it that I love I decided to give it a go. I made it last night and it was yummy! Since it was a cold rainy night it totally hit the spot! I made a few changes/clarifications which I have noted in red. Here's the link to the recipe on marta's blog with more delicious photos.
Confession: I am in love with lime & cilantro!
enthusiastic chicken tortilla soup
2-3 cans chicken broth (32 oz)
3-4 chicken breasts, cooked & shredded (1 really big one)
1 can (7 oz.) diced green chiles (4.5 oz can)
1 clove garlic, diced (crushed)
1/2 cup salsa (homemade pico de gallo)
1 cup corn, rinsed & drained (I used frozen)
1 cup black beans, rinsed & drained
1/2 a bunch of cilantro, chopped
1 tomato or 1 tomatillo, diced (I used tomato)
1 lime, juiced
fresh slices of avocado
a dollop of sour cream
grated cheddar cheese (jack cheese)
crushed tortilla chips
(homemade pico de gallo)
combine all the soup ingredients together in a large pot or crockpot. stir occasionally. simmer for a half hour or more. ladle soup into bowls and garnish with favorite toppings. enjoy.
And, here's my pico de gallo recipe:
I make it just from my head, so all measurements are approximate. I taste as I go and never add all the onion or jalepenos unless it needs it.
1 lb tomatoes (I use Romas), diced
1/2 cup cilantro, chopped
1/2 red onion, finely chopped
1-2 jalepenos, finely chopped
1-2 limes, juiced
salt to taste