APP, ENTREE, SIDE DISH, DESSERT?
FEEDS HOW MANY?
4 people but can be easily scaled to feed a crowd
FAST, WEEKNIGHT, WEEKEND?
Fair amount of ingredients, but easily changeable to accommodate changes
WHO I MADE IT FOR?
11/18/2013: I let Kelsey choose what he wanted me to make for dinner and he chose this. I had made some version of chicken tortilla soup a while ago so what I ended up with was a blend of a lot of different recipes/whatever I wanted to eat.
Corn tortillas (around 12)
Onion (1, chopped)
Zucchini (2-3, chopped)
Jalapeno (2-3, chopped)
Garlic (3-5 cloves, minced)
Shredded chicken (I use a rotisserie chicken)
Cumin (1 tablespoon)
Chipotle powder (1.5 tablespoons)
Chicken stock (~8 cups)
Avocado (to be served with the soup)
- Preheat oven to 425. Cut corn tortillas into strips, place on baking tray and drizzle with olive oil. Bake for 10-12 mins. In addition to these baked strips, I always fry up a bigger chunk for some different type of crunch. This might be from a Cook’s Illustrated recipe–can’t remember.
- Heat up oil in pot. Cook onion and zucchini until translucent and tender (~8 mins).
- Add in jalapenos and garlic. Cook until fragrant, about 30 seconds.
- Add in shredded chicken. Add cumin and chipotle powder. Mix well. This is where you can really adjust the spice level. If you want it less spicy, use less chipotle powder.
- Add chicken stock. I usually add a dash of salt to seal in the heart disease.
- Garnish with cilantro, avocado, lime and tortilla chips.
BOTTOM LINE: Great for a winter day when you’re feeling kinda lazy. There’s not that much effort put into this soup, but it still delivers a ton of flavor.