Roasted Corn Chicken Tortilla Soup |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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I found this delicious recipe in the Chicago Tribune. I served it with rolls and a green salad and it was very satisfying. Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
8 garlic cloves, chopped |
1 tablespoon paprika |
1 teaspoon cumin |
2 red chilies, seeds removed, chopped |
fresh ground pepper |
2 ears corn, roasted, kernels removed, cobs and kernels reserved |
1 whole chicken |
2 corn tortillas, toasted, torn into 1 inch pieces |
4 large ripe tomatoes, chopped |
4 (14 1/2 ounce) cans chicken broth |
2 limes, juice of |
2 tablespoons chopped cilantro |
1 teaspoon salt |
diced avocado (optional) |
diced tomato (optional) |
diced onion (optional) |
fried corn tortilla strips (optional) |
grated cheddar cheese (optional) |
Directions:
1. Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
2. Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
3. Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
4. Remove the chicken to a platter; cool briefly.
5. Pull the meat from the bones; discard bones and skin, reserve meat.
6. Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
7. Portion chicken meat and corn kernels into serving bowls; ladle soup over.
8. Add optional garnishes at the table.
9. *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
10. *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.
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