Friday, January 28, 2011
Chicken Tortilla Soup & How to Cut an Avocado
I have my old standby Chicken Tortilla Soup recipe that I got from a roommate in college, but I saw a new recipe on Pioneer Woman's blog and liked some of her ideas. So I took both recipes and combined them. We absolutely loved the results- this has all the things I loved about my recipe (corn and a sprinkle of lime juice at the end), plus some new flavors- like the black beans and ro-tel instead of a tomato and fresh jalapeno- which was always a little too spicy for the kids. I also loved this method of cooking the chicken- it was so flavorful and juicy! It is my new go-to recipe for quesadilla chicken, and you can change the spices to adapt it to any recipe that calls for cooked chicken.
Chicken Tortilla Soup (adapted from Pioneer Woman)
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/2 cup Diced Green or Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies (I used mild)
32 ounces Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
1 can Black Beans, drained
1 can Corn Kernels, drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Grated Colby Jack or Cheddar Cheese
Chopped fresh cilantro, optional
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, peppers, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips and corn kernels.
Ladle into bowls, then top with diced avocado, grated cheese, chopped cilantro and a sprinkle of lime juice!
Here is a super easy and not-so-messy way to cut an avocado:
1. First, cut all the way around the avocado, splitting it in half lengthwise. Make sure to cut all the way to the pit. Open the 2 halves by gently twisting them in opposite directions.
2. To remove the pit, carefully insert your knife into the pit. Twist it slightly and the pit will slide right out (make sure your avocado is ripe enough, or some avocado flesh will stick to the pit. You don't want to waste any of that yummy goodness!)
3. You can now scoop out the flesh, but wait! If you are slicing or dicing, it is much less messy to do it while the flesh is still in the skin. Just slice it right in there, being careful not to cut through the skin (or your fingers!). If you need it diced, just turn it and slice again the other way.
4. Now just scoop the flesh out of the skin using a medium-sized metal spoon. Now wasn't that easy?!
5. Now what to do with that avocado? Use it to top sandwiches, hamburgers or tortilla soup. Or mash it with a potato masher and make it into guacamole- awesome on enchiladas, quesadillas, or as a dip for chips. If you are making guacamole or another dip (how about Mexican Caviar or Shrimp Ceviche Dip?), make sure to save that pit. Store the dip with the pit in the middle and plastic wrap pressed down onto it to help keep the avocado from turning brown.
*Need to know how to pick a good avocado? Here are my tips: first, you need to decide when you need the avocado. If you are grocery shopping Monday and don't need it until the weekend, go ahead and choose a very firm avocado (it will be bright green in color). You can speed up the ripening process by placing it in a paper lunch bag with an apple- but this still takes a day or two. If you need the avocado right away, you'll have to buy one that is already ripe- it should give a little when you press the skin (sort of like a peach), but still be slightly firm (it will be dark green). I NEVER buy the ones that are already mushy and black!