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From the Kitchen: John’s Tortilla Soup March 19, 2009

Posted by A. Robinson in From the Kitchen.
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John and I LOVE this.  It’s super authentic–or at least, tastes just like the tortilla soup I ate as a kid.  If you want to make it spicier, you can add some chopped ancho peppers during the simmering process.

***To make this recipe vegetarian/vegan friendly, omit the chicken and use vegetable broth instead***

Ingredients:
2 tbsp. olive oil

1/2 sweet onion, diced

1 1/2 tsp. salt

1 1/2 tsp. ground cumin

1 small tomato, diced

1/2 tsp. ground coriander

1 1/2 tbsp. tomato paste

4-6 garlic cloves, finely chopped

6 cups chicken/vegetable broth

1-2 chicken breasts

1 bunch cilantro

1 lime, juiced

Instructions:

1.  Boil chicken, set aside to cool.  Once cool enough to handle, dice into bite-sized pieces.

2.  In pot, heat olive oil at medium-high heat.  Add onions, garlic, salt, salt, cumin, coriander for 5 minutes.

3.  Add tomato paste, stir for one minute.  Add chicken.

4.  Next, add chicken stock and diced tomato.  Simmer for 20 minutes.

5.  Add cilantro.  John and I pluck the leaves, but you can just chop it and it would be fine.  Add at least 3/4 of the bunch; John and I use the whole thing.

6.  Add lime juice.  Simmer for another minute or two.

7.  Cool and serve.  I like to eat mine with crumbled tortilla chips and mozzarella cheese.

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Comments»

1. lindseybunny - March 21, 2009

I love that you veganized this. Kick-freakin-ass.


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