Monday, October 13, 2008


As part of artistree's contest, I'm posting this recipe. I love it (and so does dh) and I especially love thinking about all of those lovely antioxidants and vitamins and fiber that even one serving imparts. It's also very cheap, especially if you use just a little bit of chicken. I usually buy chicken breasts on the bone with the skin still attached rather than boneless, skinless. I debone the breasts and save the bones (with a little bit of meat still attached) and freeze them. When I make tortilla soup or chicken noodle, I just throw in those meaty bones and pick off the meat at the very end, adding it back to the pot. I know, it's a lot of work to save money. But I was raised by Carolyn, who does things like buy a whole chicken, boil it, and pick off every last bit of meat to be used in various casseroles and soups. So it's genetic.

(Oh, yeah, and this soup doesn't photograph well. I tried to take a picture of it before dinner today but couldn't deal with the sheen on the top from the small amount of oil in it. Hence the old timey cookbook title instead. It is taken from a book on this site, Feeding America, which houses digital copies (full text!) of awesome old cookbooks. )

Tortilla Soup

Large recipe:

30 corn tortillas or tortilla chips
2 large cans stewed tomatoes
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 carrots, chopped
2 celery stalks, chopped
1 can chopped green chiles or 1 jalapeno, minced
3 cloves garlic
4-6 boneless, skinless chicken breasts, thinly sliced
8 cups chicken broth
4 sprigs cilantro
grated Monterey Jack and/or Cheddar cheese
2 avocados, cubed

To cook the tortilla chips:
Stack tortillas about 6 high and cut in ½” strips. Cook a handful at a time in hot oil until crisp. Drain on paper towels; set aside. Or just use tortilla chips.

For soup: Blend tomatoes and garlic in blender. Heat a little oil in your soup pot and cook onion until wilted. Add tomato mixture, the rest of the vegetables and chicken stock; heat until boiling. Add sliced chicken and cook on low about 45 minutes or until chicken is tender.

To serve: Crush a small handful of chips in the bottom of a soup bowl. Add a bit of grated cheese and a few cubes of avocado. Ladle soup in the bowl. Garnish with chopped cilantro.

Medium-sized recipe quantities:

2 small (14 oz.) cans tomatoes
½ onion, chopped
1 green or red pepper, chopped
½ can green chiles or 1/2 jalapeno, minced
2 cloves garlic
1 carrot, chopped
1 celery stalk, chopped
2-3 boneless, skinless chicken breasts, thinly sliced
4 cups chicken broth
2 sprigs cilantro
grated Monterey Jack and/or Cheddar cheese
1 avocado, cubed


prism said...

That sounds yummy - thanks! I like that you can leave off the chips and the cheese for my son who is allergic to corn and milk.

Kristi said...

I'm so glad it's getting to be soup weather here! This one sounds really good! Anything with avocado in it will be a big pleaser here at my house.

Patty O. said...

This looks so good, I wish I had the ingredients on hand to make tonight. Will have to buy some avocados and make this week. I like that it makes a lot of soup. I have been taking to make large quantities of dishes that freeze well to save for days when I don't feel like or have time to cook.

I also save my chicken bones to make broth. It seems like everything calls for a can of broth and I love saving money on it. Plus, tons less sodium than in the canned version.

Anonymous said...