Thursday, August 21, 2008


This recipe makes the best tortilla soup I have ever tasted. It is amazing!

1 1/2 tsp. butter
1 1/2 tsp. olive oil
1 large yellow onion (diced)
1 28 ounce can diced tomatoes
1 jalapeno (diced and seedless)
1 6 ounce can mixed vegetable juice cocktail (V8)
2 T chicken stock
2 cups hot water
3/4 tsp. ground cumin
3/4 tsp. paprika
Pinch chili powder
1/2 tsp. white pepper
1 or 2 cloves garlic (minced)
1 1/2 T tomato paste
1 cup chopped cilantro
1 T cornstarch
6 corn tortillas
chicken breast (cooked and diced)
cheddar cheese

Heat butter and olive oil in heavy saucepan until butter melts. Add onion and cook until translucent. Add tomatoes and cook until soft. Add jalapeno and mixed vegetable juice. Bring to boil and add stock and hot water. Bring to simmer. Add cumin, paprika, chili powder, white pepper, and garlic and cook while stirring occasionally. Add tomato paste and 1/4 cup cilantro and cook. Add chicken breast. Mix constarch with 1 T water, then stir into soup and simmer until liquid is shiny- about 10 minutes. Fry tortillas into strips to put on top of your soup. Grate cheese. Garnish soup with tortilla stips, cheddar cheese, the reserved fresh cilantro, avocado slices, and sour cream. Enjoy!

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