Wednesday, January 20, 2010

Tortilla Soup

This is warm for winter evenings, but light and refreshing enough for summer as well. It's definitely one of my quick go-to recipes.

Tortilla Soup
from Emilee Wells

1 qt. chicken broth (I usually use chicken base to make my own broth)
1 qt. water
5-6 scallions, white and light green parts thinly sliced
1/2 tsp. dried cilantro (or fresh cilantro to taste)
1 jalapeno pepper, ribs and seeds removed, finely chopped
2 chicken breast halves
1 10-oz. bag frozen corn
3 small tomatoes, chopped
Limes and tortilla chips for garnish

Bring broth, water, scallions, cilantro, and pepper to a boil.  Add chicken and simmer until cooked through.  Remove chicken from broth and chop finely.  Add chicken back to broth and serve soup with tomatoes, chips, and lime wedges.  The original recipe said to add the tomatoes to the soup itself at the very end, but they don't reheat as well as everything else the next day, so I just add them as garnish.  (We love it at our house with LOTS of lime squirted over the top.)