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Deliciously Organic: Tortilla Soup

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Sunday, January 18, 2009

Tortilla Soup

For many years this soup has been our family favorites. This soup is all done in one pot and can be put on the table in a mere 45 minutes.


Tortilla Soup
Serves 6 Adapted from "The Best Recipe"
I like to serve this soup with lots of toppings, but you can pick which ones you like best. This soup also freezes very well.

5 cloves garlic, crushed with skins on
6 springs fresh oregano
6 sprigs of cilantro, plus 1/2 cup roughly chopped
8 cups chicken stock
2 pounds bone-in chicken breasts or 1 small 3-4 pound chicken

Toppings:
3 cups tortilla chips
1 avocado, cubed
2 tomatoes, cut into bite-size chunks
1 lime, cut into quarters
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Place the garlic cloves in a large dutch oven over medium-high heat. Cook, stirring frequently until garlic begins to darken, about 2-2 1/2 minutes. Remove the pan and let it cool for about 30 seconds and then add the chicken stock, oregano, cilantro, and chicken. Place pot back on heat and bring to a boil and then reduce to a simmer. Simmer for about 30 minutes. When chicken is cooked through, remove the chicken from the broth mixture and set aside. With slotted spoon, strain out the rest of the garlic and herbs. Shred the chicken with a fork and then add back to the soup. Add salt and pepper if needed.

To serve, crumble a handful of tortilla chips into individual bowls and then ladle the broth over. Serve with cilantro, avocado, tomatoes, lime, cheese, and sour cream.

3 Comments:

Blogger Elizabeth said...

Do you have any ideas about how to make this soup vegetarian?

January 18, 2009 at 12:47 PM  
Blogger Organic Gourmet said...

If I were to try and make this a vegetarian dish then I would use an organic vegetable broth (instead of chicken) and then add extra cilantro and oregano (when you would normally add it to the soup but exclude the chicken). You could also add some carrots and celery to deepen the flavor of the stock. After it has simmered for about 30 minutes then strain and proceed with the recipe. I hope that helps!

February 26, 2009 at 11:04 AM  
Blogger Rebecca said...

My family LOVES this soup. I use chicken but in my bowl I add black beans (I am the only one who likes them). I could eat it without chicken for sure with the beans! I add lots of tomatoes too.

March 22, 2009 at 8:20 PM  

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