Thursday, October 30, 2008

Green Chicken Tortilla Soup


Here's my offering for BooMama's Souptacular Crockpotalooza!

Green Chicken Tortilla Soup
2 cups chicken stock
2 cups water
3 ears of corn, kernels removed (or used frozen- as much as you think looks good)
tortilla chips for the bottom of your bowl
4 tablespoons Extra Virgin Olive Oil, divided
1 package (3 pieces) chicken thighs or breasts, cut into small pieces or strips
1 onion, chopped
2 garlic cloves, grated
2 teaspoon cumin
1 jalapeño pepper, seeded and chopped
1 jar of salsa verde
1 cup fresh cilantro (good without, too)
Zest and juice of 2 limes
2 cups jack cheese, shredded

Preheat a large pot over medium-high heat with the oil, about 2 turns around the pan. Add the chicken, browning on all sides, continue cooking until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from pan and set aside.

Add remaining 2 tablespoons of oil to the pan. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño. Stir in stock, water and jar of salsa verde. Simmer for 10-15 minutes. Return chicken to pot and heat through. Remove the soup from the heat and add in the cilantro, lime zest and juice. Crush tortilla chips into bottom of bowl and then ladle soup on top. Garnish with cheese.

*You can easily add some beans to stretch this farther and use less chicken. It's pretty much a no fail recipe!

1 comment:

Jess said...

i will say...and only because i made this recipe last night, that the zest of two limes was wayyy too much.
other than that...delish!

i also added a cup of rice into didn't need it, but i'm kind of obsessed with adding rice to soups lately!