I think that everyone isn't too excited about the word leftovers. But with the following simple recipe, I can have a smile when I open that refrigerator door with only the old roasted chicken left in it. The original recipe was for your leftover Thanksgiving turkey. I used a roasted chicken, but any fresh or older poultry would suffice. I love a good tortilla soup, and this is a really good one, especially because I don't skimp on the garnishes. My parents agreed that it was definitely a good soup, even though my dad had never heard of it.
Tortilla Soup
from: Fine Cooking Magazine
serves 3-4
time: 3o-40 minutes
soup
- 1 cup diced onion
- 2-4 tbsp chili powder (I did 2 tbsp and it wasn't spicy at all, next I will try 4 for sure)
- 2 tbsp tomato paste
- 2 quarts chicken broth (low sodium, and then adjust the salt yourself)
- handful of cilantro (next time I will tie them up as it was a chore to fish them out)
- 2 cups shredded chicken
- 1 cup frozen corn
- 1 can of black beans (rinsed)
- 2 tomatoes, diced
garnishes (I recommend them all)
- corn tortilla, cut into strips and fried (shortcut: tortilla chips, but really I recommend bothering to fry your own tortilla strips- they were delicious)
- avocado
- lime juice
- fresh cilantro
- sour cream
Saute onion in a bit of oil in saucepan until soft, add chili powder and tomato paste and cook for 30 sec (don't let the chili powder burn). Add broth and cilantro and bring up to a simmer. Simmer uncovered to reduce by about 1/3 for about 20-30 minutes, or until you are happy with the concentration of flavors (while it is simmering you can fry up those tortilla strips). Remove cilantro and add salt if needed. Add chicken, beans and corn and cook about 5 minutes to warm it all up. Add tomato right before serving so it doesn't get too mushy. Dish up and add as many garnishes as you like.
