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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is my version of tortilla soup. I don't know how traditional or crazy it is, it's what my husband asks for when he's in the mood for some comfort food and I don't mind because it's easy and delicious. Ingredients:
3 chicken breasts |
1 t. honey |
2 t. sriracha sauce (or any hot thai chili sauce) |
2 t. minced garlic |
2 t. olive oil plus 1/4 olive oil set aside |
1/2 t. salt |
1/4 t. pepper |
1 anaheim chili |
4 medium sized tomatoes |
2 ears of corn |
5 cups of chicken broth |
a few dashes of tobasco sauce |
1 corn tortilla cut into strips |
1/4 cup chopped onions |
2 t. chopped cilantro |
1/2 cup of shredded cheddar cheese |
1 lime, quartered |
Directions:
1. clean and rinse the chicken and chop into bite sized pieces
2. mix first seven ingredients in a bowl, cover and refrigerate over night
3. Char the outside of the Anaheim chili, tomatoes and corn
4. Chop charred veggies into bite sized pieces, set aside
5. Heat a medium soup pot on medium/high heat and dump chicken, marinade and all into the pot and cook until half way cooked
6. Pour in chicken broth and bring pot to a boil then reduce to a simmer and add charred veggies and simmer for 10 minutes
7. Heat remaining olive oil in a small frying pan
8. Add strips of corn tortilla and cook until light brown and set to drain on a paper towel
9. Just before serving soup add about 6-10 dashes of Tobasco sauce and top with cheese, onions, cilantro and a squeeze of lime.
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