Thursday, 9/23/2010

We made tonight's dish for the first time in January this year. Now that it is Fall, we can have it again. 
WHOO HOO!!!

Smoky Chicken Tortilla Soup  

Recipe from Rachael Ray

Ingredients:
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil (EVOO)
4 slices thick, smoky bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 28-ounce can crushed fire-roasted tomatoes
Salt to taste
4 cups corn tortilla chips, lightly crushed
3/4 pound (2 cups) shredded fresh smoked mozzarella or smoked sharp white cheddar cheese
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro, chopped for garnish

Preparation:
Bring broth to a simmer and add the chicken tenders. Poach them for 6-7 minutes with a bay leaf.

While the chicken poaches, heat EVOO in a medium soup pot or deep skillet over medium-high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon to a paper towel-lined plate. Drain off the excess fat, leaving 2-3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes. Stir in chipotles and tomatoes.

Remove the chicken from the poaching liquid, dice it then add it to the tomatoes and chipotles. Pass the poaching liquid through a strainer then add it to the soup pot as well.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at the table.

Notes on preparation:

1.  I didn't have chicken tenders on hand.  Instead, I used chicken breasts, which I sliced into chicken tender sizes.  

2.  We don't like crunchy onions in our house.  So, I cooked the onions and garlic for much longer than 5 minutes before I stirred in the chipotles and tomatoes.  I pretty much waited until the garlic was ready to burn;)

3.  I found smoked yellow cheddar on sale at Fred Meyer (8 ounces for $3.99).  I decided to use that rather than purchase smoked mozzarella for twice the price.  It was just fine:)

4.  I didn't add any extra salt to the soup.  The chicken broth, bacon, and tortilla chips have enough salt on them.  

5.  Rachael's website said that this recipe serves 2 with some left over seconds.  I think it makes enough for 4 decent bowls of soup.  I was plenty full after having a 1/4 of the soup for dinner.