Monday, July 28, 2014

recipe: chicken tortilla soup

There is a restaurant here in Nashville that is one of our favorite places to go, because it's delicious and it never fails. Taco Mamacita. Awesome-ness. Anyway, they have this tortilla soup that is to-die-for. I mean.... it is soooo good. The way they serve the soup is also pretty interesting. They give you a soup bowl that contains avocado, chicken, cheese, tomato, cilantro, and maybe something else and then they serve the broth on the side. So when you are ready to eat, you pour the broth over all the ingredients. We decided that we needed to find a way to have this at home, anytime we wanted it, and that is exactly what we did. I don't think this recipe will ever get old. Now the secret is in the whole experience. I promise you will get done with the broth part of the soup and think... this broth isn't that impressive. Trust me. Keep going, it'll be worth it.
Chicken Tortilla Soup Recipe
Ingredients:
- 1 Tbs. olive oil
- 1 Tbs. butter
- 2 medium onions
- 1 green bell pepper
- 3 cloves garlic
- 2 tsp. cumin
- 1 tsp. onion powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 cups chicken broth
- 2 cups water
- The juice of one lime

Toppings
- 1 lb. cooked pulled (or cubed) chicken
- avocado, diced
- fresh tomatoes, diced
- goat cheese crumbles or greek yogurt or sour cream
- lime wedges
- cilantro
- tortilla chips or strips

Directions:
1. Dice onions and bell peppers.
2. Cook onions and peppers over medium heat in olive oil and butter.
3. Add garlic, cumin, onion powder, salt and pepper and coat the onions and peppers in the seasoning.
4. Add the chicken broth and water and bring to a boil.
5. Reduce to a simmer for 15 minutes.
6. Blend the whole cooked mixture together with an immersion blender or carefully pour into a blender and blend in parts. Either way, blend it until it's all one liquidy texture.
7. Add the lime juice to the broth and season to taste.
8. To serve, add a little of each topping to your bowl and pour the broth over top.

The last time we ate this (maybe 2 days ago) we used greek yogurt and it was pretty delicious. Just the right amount of tang. Goat cheese crumbles are good too because they melt so well in the soup, it's almost like a cheesy sour cream-y ness in your soup. You could also could use some queso fresco crumbles. All are great options! Now, I think I've talked this soup up too much... Lower your expectations and then go make this soup. I think you will be pleasantly surprised.

xo, Savannah

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