Cooking with Sara…Tortilla Soup

by sara on December 7, 2010

On Sunday we got up early and made egg and turkey bacon breakfast sandwiches on Grands biscuits.  I recently bought some custard dishes at Bed Bath & Beyond and we used those to microwave the perfect eggs.  To do this, spray a custard dish with nonstick cooking spray.  Then, crack an egg into the dish and poke the yolk with a fork.  Microwave the egg for about a minute at power level 7.  You’ll probably have to adjust your time/power level accordingly with your microwave.  If you’re my brother, you’ll cook it for 5 minutes at full power and then leave the egg splatter everywhere and go for a run while the house smells like burned microwave.  For Christmas one year I got him a sports jersey with “Mr. Helpful” on the back.  He’s Number 1!!  Oh yeah back to our glorious breakfast biscuits.  The beauty of microwaving the egg in the custard dish is that it turns out perfectly round and fluffy.  We threw some turkey bacon and a thin slice of cheddar cheese on there and had ourselves a hearty breakfast.

After breakfast we lounged on the couch for a few hours watching Harry Potter.  We specifically got up early to get a jump on the day but the couch and two cuddly Vizslas got in the way.  The puppies started to get antsy so we forced ourselves to get up and take them for a run.  It was cold and windy but we managed to take them about five miles.

Jason wouldn’t stop whining about wanting tortilla soup so I finally caved and agreed to make him some.  We hit up Whole Foods because we felt like we had way too much money for groceries and wanted to blow it all at once.  Actually, we went to Whole Foods because I wanted a good avocado.  For some reason the last 5 avocados I’ve bought at Tom Thumb and Kroger have been bleh.  NOTE: A GOOD AVOCADO IS THE KEY TO TORTILLA SOUP SUCCESS

When we got back from the grocery store, we found this:

Ridiculous.  Let’s talk soup.  I would like to start off by saying that it turned out brilliantly.  Here’s what I used:

-1 container organic chicken stock
-1 can organic diced tomatoes
-1 can diced green chilies
-1 lime
-1 clove garlic
-1 package frozen corn
-package of corn tortillas for strips
-2 avocados (for two days worth of serving toppings)
-1/2 medium yellow onion
-cilantro
-package Mild Cheddar and Monterey Jack shredded cheese
-package chicken breasts (I used tenders because the breasts were too expensive and they turned out fine)

Here’s how I did it.  Start by poaching your chicken.  Put the chicken breasts (or tenders in my case) in a pan and cover with water until it is about an inch above the top of the chicken.  Bring to a boil then immediately turn the heat down to simmer.  It should barely have bubbles coming to the surface.  Let it simmer for about 14 minutes (time will vary depending on size of breasts…twss) then turn the heat off and let it sit for a few minutes.  Make sure it is cooked all the way through then remove from the pan.

Saute your onion in a little olive oil along with some garlic over medium heat.

Once your onions are soft, add the chicken broth, diced tomatoes, green chilies, corn and chicken.  Since we poached the chicken, it was easy to pull apart into the soup.  I like shredded chicken in my soup rather than chunks.  Then again, I’m a very classy person.

Preheat your oven to 400 for your tortilla strips.  Take two corn tortillas and slice them into thin strips then toss them with olive oil and a little salt and crushed red pepper.  Bring the soup to a boil then turn the heat down.  Add the juice of one lime and about half a cup of cilantro and let it simmer for about ten minutes.  Throw the tortilla strips into the oven for ten minutes.

Once the strips are done and the soup is hot, you’re ready to serve!  Top your bowl with some cilantro, shredded cheese and avocado.

The scrumptious tortilla soup in its finished form.

I don’t want to toot my own horn but this soup WAS GOOD!  Holy smokes I might be comin around in the ol’ kitchen after all!

Riley came in the kitchen to check on the soup and make sure everything was okay.  For some reason Riley is going through a hugging phase so we recently nicknamed her “Huggles.”  She’ll just randomly run up to us and jump up for a hug.  It’s adorable!

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{ 3 comments… read them below or add one }

Annie Seeman December 7, 2010 at 10:05 am

Yummmm!!! I love tortilla soup and this actually looks like something I could make. I love cooking, but am a little challenged 🙂
Can’t wait to try it out! 🙂

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Janice December 7, 2010 at 11:26 am

This tortilla soup looks so wonderful! Can you bring some to work so I can try it?!?!?? It looks FREAKIN amazing! You’re such a chef! HOLY CRAP RILEY & ENZO ARE SO ADORABLE ALL SNUGGLED IN THE BLANKETS!!!

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Janice December 7, 2010 at 11:27 am

Nice egg tip by the way. TWSS.

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