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Chicken Tortilla Soup
Ingredients:
- 30 mL canola oil
- 1 (180 mL) yellow onion, chopped
- 1 (120 mL) large carrot, finely chopped
- 2 (5 mL) garlic cloves, pressed
- 5 mL ground coriander
- 5 mL ground cumin
- 2.5 mL chili powder
- 2.5 mL paprika
- 1.3 mL cayenne pepper
- 500 mL chicken stock
- 1 can (435 mL) petite diced tomatoes
- 5 corn tortillas, cut into 2.54 cm strips
- 840 mL whole roasted chicken
- 120 mL whipping cream
- 120 mL finely shredded cheddar jack cheese
Directions:
1. Heat oil in heavy stockpot over medium-high heat.
2. Add onion, carrot and garlic. Cook 3 to 4 minutes or until onion is soft, stirring occasionally.
3. Add spices and stir until well combined; cook 2 to 3 minutes or until heated through.
4. Stir in chicken stock, tomatoes and tortillas. Bring to boil; reduce heat to medium-low, cover and cook 15 to 20 minutes or until soup thickens and tortillas dissolve, stirring occasionally.
5. Add chicken and cook 5 minutes longer or until heated through.
6. Remove from heat and stir in sour cream.
7. Ladle into warm bowls and sprinkle with shredded cheese, if desired.
Calculations:
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