Tortilla Soup With Diced Chicken

Tortilla Soup With Diced Chicken

 

Ingredients

1 medium onion, chopped

1 19 oz can stewed tomatoes (I used Aylmer "Original" and it worked well)

1 small jalapeno pepper chopped (with seeds, damn spicy soup though)

2 cubanelle peppers, chopped & seeded

4 cloves of garlic, chopped

Salt and pepper to taste

Dash or two of ancho chili powder (approx 1 tsp)

Dash or two of cayenne pepper (approx 1 tsp) (again, more if you like spice, less if you don't)

1 tsp lemon pepper – If you don't have lemon pepper, I think a few drops of lemon juice would be OK too.

2 boneless skinless chicken breasts

2 tbsps vegetable oil

4 cups chicken stock

½ cup water

4 tbsps flour

4 soft tortillas

 

6 cobs of corn, grilled, remove kernels from cob

 
Directions:

 1. In a large soup pot, add the oil and heat on low heat. (3 or 4 on the stove worked well for me)

2. Add chopped onion, jalapeno, cubanelles, and garlic. Cook until the onion is soft.

3. While the onion is cooking, preheat the oven to 400 F.

4. Add the can of tomatoes, including the juice. Pour in the chicken stock. Add the lemon pepper, chili powder, and cayenne pepper. Raise heat (5 or 6 on the stove) and simmer 20 mins.

5. While the soup simmers, season the chicken breasts with salt and pepper, place on baking sheet and cook in the oven for 20 mins.

6. After 20 mins of simmering, in a small bowl, whisk the water and flour until it is smooth. Pour in to the soup.

7. With a hand blender, blend the soup until the chunks of tomato are gone and the onion is in small pieces.

8. Cut the chicken into small pieces and add to the soup. Add salt and black pepper to taste. Add the corn.

9. Simmer 10 mins.

10. While the soup simmers, cut the tortillas in to strips ¼ in. wide and 3 or so in. long. Spray a baking sheet with Pam and place tortilla strips on it. Lightly salt for taste.

11. Cook the tortillas in the oven until they are very lightly browned – don't let them get too brown or they taste burnt!