Finally we're getting cooler Autumn weather here in New York. It's actually a good time for soup! and this one is sure to warm your tummy! You can make it as spicy or mild as you like! Nothing like craving something and having MOST of the ingredients on hand. It was a gorgeous, finally somewhat cold, Sunday afternoon. Perfect for soup. Perfect because we all manage to be home for dinner together on Sundays! Not so perfect because my style of cooking is to assume you know th erecipe, only to find the main ingredient was forgotten on the grocery list!
Oldest kid in the family, the one who drives, he came to the rescue, although under duress, a little begging and a bribe. There were football games on TV when I came to my realization I was missing the chicken! but I was already knee deep into soup prep and going nowhere! Not in my lovely sweats and beat up crocs I wear when it's a lazy cooking marathon Sunday! So off he goes, armed with cash, a shopping list with explicit instructions and my car keys! and back he comes with everything on the list. Perfect. Almost.
Where I thought specifically said PLAIN Grilled Chicken Strips from Trader Joe's, in the refrigerator section by the fresh meats, somehow came home as the Grilled Teriyaki Chicken from Trader Joe's that I usually buy for salads! Also excellent but Creamy Teriyaki Chicken Tortilla Soup somehow didn't have the same ring to it. So back he went and since there was no Plain Grilled Chicken, he brought the Chipotle-Lime Grilled Chicken. Oldest kid, smart boy, took two cooking classes in High School, great sub, this was perfect! Added just the right amount of smoky heat! If you can't get Chipotle-Lime Grilled Chicken anywhere, then just add a little bit of ground Chipotle chilies or some Chipotle in Adobo. Not in the original recipe but a really delicious mistake! The corn CHIPS instead of the fresh corn tortilla's, also a great taste. and he made it home for the last quarter!
Creamy Chicken Tortilla Soup
Source: Marilyn (DanaIN) - Gardenweb Cooking Forum
2 tablespoons olive oil
1 large onion; chopped
2 tablespoons minced garlic
4 corn tortillas (regular or fried)
1 (14 oz.) can diced tomatoes with chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon turmeric
2 cups chopped, cooked chicken
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterrey Jack cheese (optional)
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or 1 cup salsa
Sour cream for garnish
Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. (I used an immersion blender)
Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream.
NOTES : I didn't use turmeric or cilantro. and I used Chipotle-Lime Grilled pre-cooked chicken from Trader Joe's. Gave the soup a nice smoky heat! I used an immersion blender, pureed the soup really well, added the chicken and shredded that, too, with the immersion blender. Came out fantastic! Topped with chopped tomatoes, sour cream, crushed up tortilla chips and some shredded cheese.