Because my life seems to revolve around food (eating it, preparing it, smelling it, daydreaming about it), I feel the need to do another recipe post. I don't claim any great cooking skills, but since I enjoy eating so much I also enjoy making yummy food, and I'm always on the lookout for good recipes. So I'll go on the assumption that the one or two people reading this blog also like to find good recipes.
This is one I found after I became addicted to the chicken tortilla soup at Cafe Rio. I know a lot of people haven't tried it because they get stuck on the sweet pork, and I don't blame them, but it's definitely worth a try. I wanted to be able to make it at home, so I search the interweb for a good knockoff recipe. You can find the original here. I've made a couple minor adjustments. It doesn't take long to cook but does take a bit of prep work, but if you use a food processor or chopper it speeds it up. Sometimes I actually like this one better than Cafe Rio's. Enjoy!
(Sorry, no photos. I was making it last night with 4 little girls playing "kitchen" in the kitchen with me and while trying to rush out the door to Hobby Lobby before it closed. Instead you get a stock photo of the onion goggles I wear while prepping the soup. I got them a couple years ago at Sur la Table and they are a necessity in my kitchen. The only ones that mock them are the ones who don't experience the burning pain that comes with chopping onions. Jerks. Or Sam's friends when they're over while I'm cooking. If you're lucky, I'll post a pic of me wearing my goggles some day. Smokin'.)
Chicken Tortilla Soup
- 1 recipe Taco Chicken (see below)
- 1/2 - 1 onion, chopped
- 6 cloves garlic, minced or pressed
- 4 cans chicken broth
- 1 (15-oz.) can chopped or diced tomatoes
- 1-2 jalapeno or serrano peppers (serrano are a little hotter)
- 1/4 c. fresh lime juice (~2 limes. You can use bottled but it is better with fresh.)
- 1 tsp. Kosher salt
- 1/4 tsp. black pepper
TOPPINGS:
- Store-bought tortilla strips (you can actually buy a bunch from Cafe Rio), or 2-3 corn tortillas, plus oil for frying
- Avocado or guacamole
- Grated cheese
- 1/4 c. fresh cilantro, chopped
Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.
In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno/serrano and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth, tomatoes, salt, and pepper and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.
While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado (or make guacamole), and fry the tortillas. Right before serving, add lime juice and chicken to the soup. Ladle soup into the bowls and add desired toppings.
TACO CHICKEN
- 1 lb. chicken breasts or thighs (I don’t know if I use that much—2 lrg. breasts, pounded to about ¾ in. thick)
- A couple of juicy limes
- A couple splashes of red wine vinegar
- 2-3 cloves garlic, pressed or coarsely chopped
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. Kosher salt
- 1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic and spices. Pour over chicken. Marinate for at least 4 hours, no longer than 8.
Grill about 7 minutes per side. (If flattened, grill about 3 minutes per side.) Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. Shred before adding to soup.
GUACAMOLE
- 2 avocadoes, peeled, pitted, and mashed
- lime juice (to taste, but ~ ½ a lime)
- Kosher salt (to taste, but ~ about 1 tsp.)
- Fresh onion, chopped (to taste, but a few tablespoons)
- ½ to 1 serrano pepper, seeded and minced
