Posted by: highmountainmuse | May 31, 2009

Chicken & Cheese Tortilla Soup

Chicken cheese tortilla soup

Chicken cheese tortilla soup

Another soup recipe to share with you.  This one I sometimes think is the reason my sister drives six hours from Denver with kids and dog to come visit.  Especially when paired with our special cornbread, the recipe for which I’ll share with you next week.

In a big soup pot (I use a medium size cast iron dutch oven pot without legs), over medium heat, sauté until tender:

                2 teaspoons vegetable oil

                1 medium onion, chopped

Continue cooking and stir in:

               2 teaspoons fresh minced garlic, or 1 teaspoon garlic powder

               2 cups chopped green chilies, or a mixture of chilies and jalapenos

                2 tablespoons flour

Then, add:

                1 can cooked chicken meat (or 2 cups leftover chicken)

                4 cups chicken broth, or bouillon

                1 can diced tomatoes

                1 can tomato paste

                1 teaspoon chili powder

                1 teaspoon Worcestershire sauce

                1 teaspoon sugar

                ¼ – ½ teaspoon hot sauce

                Optional:  add a can of pinto beans and/or a can of posole

Cover and cook over medium/low heat, stirring occasionally, for about 20 minutes.  Then stir in until hot, smooth and well blended:

                8 ounces processed cheese (Velveeta or similar), diced into 1 inch cubes

                1 cup cream, or evaporated milk

                ½ cup sour cream

Meanwhile… be making the “garnish!”  Nice fancy word for a simple thing here.  Tortilla chips, homemade from store bought tortillas, to pile on top of each bowl of soup.  I use whatever type of tortilla I have on hand:  flour or corn or a combination of the two.  Get a big cast iron skillet heating with a bit of vegetable oil over medium heat, cut about 5 or 6 burrito size, 8-9 small size tortillas into triangles or strips.  I pile the stack of tortillas together and use a pair of kitchen scissors to cut through the whole batch at once, so this goes pretty quickly.  Then I fry them up in the pan, tossing them with a spatula often, until they are browned and crisp. Sprinkle with salt.  If you can find it, there’s a lemon/lime salt that some folks use for Mexican beer.  Try this on your chips.  It’s our favorite.

The soup makes 6+ big, rich servings.  As a family of three here, we usually have the soup for dinner one day, and leftovers for lunch the following day.  Just as good (maybe better?) on day two.

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Responses

  1. Sounds really delicious .. Laila .. http://lailablogs.com/

  2. Mmmmm…sounds delicious! Do you use fresh or canned green chilies?

    Before I got on the computer to read the blog I told Ron that “it is recipe day!”
    Too hot for soup here now (high is suppose to be near 95 degrees) but I’ll definitely try this one in the Fall.

  3. i love soup!! i’m going to make this one…thanks for sharing…

  4. It just so happens that I am making soup today, at the request of my step-son, who just had his wisdom teeth removed. And Karen is right, it really is too hot for soup today. I am making a hamburger (ground venison, in our case) and vegetable soup. But I plan on trying your recipe soon, Gin!

  5. Karen & Karin,
    As you know, it’s too hot for soup up here maybe one week out of the year. But it reminds me, sometimes I forget that the rest of the world isn’t in the season I’m in. Our leaves still are barely opened on the trees!

  6. I am not a hot weather fan at all! I ran at the lake and it was definitely in the 90s – and it was almost sunset! Bleh!

    And did you know that the Karens (Karins) met yesterday? Along with the Dons and Rons.

    Coco liked them and so did we!

  7. Did Coco (and you) get to meet Willie and Cody?


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