Love Mexican food? Love soup? Try this!

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May 2007

Product Reviews / Main Nibbles / Soups & Stocks

Recipe: Chicken Corn Tortilla Soup

Mexican Comfort Food

Tortilla soup is a popular Mexican dish: It even inspired a charming film by that name starring Raquel Welch and Hector Elizondo, who plays a Mexican-American chef. If you love food films, the food-preparation scenes and the delicious dishes enjoyed by the family are mouth-watering: You can purchase the DVD of Tortilla Soup as inspiration for your Mexican cooking.

Think of a chicken enchilada turned into a soup. Crunchy tortilla chips, succulent chicken and sweet corn make this soup a hit with adults and kids alike. This recipe makes 8 servings.

Ingredients

• 1-1/2 pounds boneless, skinless chicken breasts
• 4 cups water
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon canola oil
• 4 cups reduced-sodium canned chicken broth
• 16 ounces fresh or frozen white corn
• 1 can (10-ounces) diced tomatoes with green chiles*
• Corn tortilla chips
• 1 (8-ounce) package Cabot 50% Reduced Fat Jalapeño Cheddar, grated†
• Fresh cilantro, lime wedges and/or avocado slices/cubes for garnish

*Or, use regular canned tomatoes and a with a jalapeño chile, seeded, veins removed and chopped. We particularly like Muir Glen’s Fire Roasted Tomatoes, an organic brand we buy at our local Whole Foods Market.

†You can substitute Monterey Jack or another melting cheese.

‡Chopped green onions (scallions) can be substituted for cilantro.

Directions

1. In saucepan, combine chicken breasts and water. Bring to gentle simmer and cook just until set in center.

2. Meanwhile, in medium skillet over medium heat, combine onion, garlic and oil; cook, stirring, until onions are tender. Set aside.

3. Transfer cooked chicken to plate to cool. Strain cooking liquid into another saucepan.

4. Add canned broth to cooking liquid and bring to simmer. Add corn and cook for 5 minutes. Add tomatoes and reserved onion mixture and cook until heated through.

5. In each of eight large soup bowls, arrange about 8 tortilla chips. Shred cooled chicken and divide among bowls. Ladle hot soup over chips and chicken; top with grated cheese. Garnish with cilantro and avocado and serve with lime wedges.

Nutrition Analysis

Recipe and photo © 2007 Cabot Creamery. All rights reserved. Other material Lifestyle Direct, Inc. All rights reserved.