Mean Green Tortilla Soup

Submitted by SLTowne

"A Rachael Ray recipe that I'm posting here for safekeeping. I've estimated prep and cooking times."

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 1 pot
• Serves: 4-6

ingredients

• 2 cups chicken stock
• 2 cups water
• 3 ears corn, kernels removed (reserve shaved corn cobs)
• 1 (8 ounce) package corn tortillas, cut into strips
• 4 tablespoons extra virgin olive oil, divided
• 1 lb chicken thighs or 1 lb chicken breast
• 1 onion, chopped
• 2 garlic cloves, grated
• 2 teaspoons cumin
• 1 jalapeno pepper, seeded and chopped
• 10 -12 tomatillos, husks removed
• 2 cups fresh cilantro, chopped
• 2 limes, juice and zest of
• 2 cups monterey jack cheese, shredded
• 3 avocados, chopped (optional)

directions

1. In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.
2. Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.
3. Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips. (I'd just cook the chicken in the same pot I'll cook the soup in- why mess up another pan?).
4. Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.
5. While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.
6. Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.

Reviews

[Chef Buggsy Mate]

This soup is wonderful! I changed a few of the steps...I cooked my chicken breasts in a large nonstick skillet on top of the stove and then as the soup was simmering, I used that same pan to crisp my corn tortillas. Otherwise it was made exactly as directed. The best compliment I can give you...my husband said "Wow! You can definitely make this soup again". The only soup he usually eats without complaining is Campbell's or boxed chicken noodle soup. Since I like to make homemade soup often during the winter, this will be seen at our table often. Thanks for posting this wonderful recipe. Made and reviewed for the Spring 2011 PAC.