Posts Tagged 'rotisserie chicken'

Chicken Tortilla Soup

Chicken Tortilla Soup copy

Chicken Tortilla Soup

Chicken tortilla soup is the Southwestern cousin of mom’s chicken noodle soup, just with a little more kick and a crunchy topping. And, like it’s relative, it warms the soul and makes you feel good all over.

This quick, no-fuss soup has loads of flavor and uses ingredients that are typically on hand. The soup doesn’t take long to make. In fact, it can be on your table in less than 30 minutes. It’s also an ideal way to transform leftover chicken into a tasty and satisfying dish.  It has become a favorite in my house since my good friend Melissa Petersen of Edible Memphis shared this recipe with me.

Much healthier than it tastes, this broth based soup is loaded with tomatoes, lean chicken, and heart healthy avocado. The cumin and oregano add a richness and depth to the dish without any fat. If you want a little extra kick, add a few dashes of your favorite hot sauce.

I like to top mine with a few homemade corn tortilla strips, which are surprisingly easy to make. Just cut corn tortillas into thin strips and fry for about 1 minute in a skillet with vegetable oil. If short on time, use crushed tortilla chips instead. Baked tortilla chips would be a heart-healthy alternative.

Serve with a side salad or a slice of cornbread and you have a satisfying meal.

Enjoy!

Chicken Tortilla Soup

Vegetable oil, for frying the tortillas
4 small (4-inch) corn tortillas, cut into 1/4-inch strips
Kosher salt and freshly ground black pepper
1 tbsp. olive oil
1/2 cup finely diced yellow onion (1 small onion)
1 clove garlic, minced
1/4 tsp. ground cumin
1/2 tsp. dried oregano
1 can (28-oz.) diced tomatoes with juice
3 cups chicken stock
2 cups shredded cooked chicken
3/4 cup shredded Monterey Jack cheese
1 avocado, peeled, seeded, and cut in 1/2-inch cubes
1/4 cup finely chopped fresh cilantro leaves

To prepare the tortilla strips, pour enough oil into a large stockpot so that you have a quarter-inch layer of oil. Warm the oil on medium-high heat until a few droplets of water sizzle when carefully sprinkled in the pot. In batches, fry the tortilla strips until golden brown on both sides, about 30 seconds to 1 minute per side. Use metal tongs or a slotted spoon to lift the tortilla strips out of the pan, draining the excess oil as you do so. (The tortilla strips should be fairly stiff and crisp. If not, the oil is not hot enough.) Transfer the tortilla strips to a paper towel-lined plate to absorb the excess oil. Lightly season with salt and pepper while they are still warm.

In another large stockpot over medium-high heat, warm the olive oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, cumin, and oregano and cook until fragrant, about 1 minute. Add the tomatoes, chicken stock, and shredded chicken. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the flavors have melded, about 15 minutes. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with the fried tortilla strips, cheese, avocado, and fresh cilantro. Serve immediately.

Serves 4.

Do-Ahead: The soup can be made the night before or frozen in advance. Just be sure to add the garnishes (tortilla strips, cheese, and avocado) just before serving.

Freezes well.

 

Recipe from Simply Suppers by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo and Food Styling by Jennifer Chandler.

 

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Chicken Enchiladas with Salsa Verde

 

Cinco de Mayo may be this weekend, but you can have a fiesta any night for dinner with this simple and fast recipe.

Cooking “South of the Border” dishes at home is easy thanks to all the wonderful Mexican foods that are now available at the supermarket.

This family-friendly enchilada dish gets its flavor from the distinctive salsa verde. Salsa verde is a tangy green salsa made from tomatillos instead of tomatoes. It is possible to make your own, but it’s more convenient, and equally as tasty, to use the jarred variety.

Using short-cut ingredients like jarred salsas, shredded cheeses, and rotisserie chickens can take the stress out of cooking, without compromising flavor.

These enchiladas can be assembled up to one day in advance and refrigerated, making them perfect for both everyday dinners and for entertaining.

Chicken Enchiladas with Salsa Verde

3 cups shredded cooked chicken
1 cup sour cream
2 jars (16-ounce) salsa verde, divided
Kosher salt and freshly ground black pepper
12 small (4-inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Preheat the oven to 350 degrees.

Place the cooked chicken in a medium mixing bowl. Add the sour cream and 1 cup of the salsa verde and toss to evenly coat. Season with salt and pepper to taste. Set aside.

Evenly spread 1 cup of the remaining salsa verde over the bottom of a 9- x 13-inch baking dish. Warm the corn tortillas according to the package directions. In the center of each tortilla, place 1/12of the chicken mixture (about 2 generous spoonfuls), sprinkle with a generous pinch of the cheese, and roll the tortilla to enclose the filling. Place the enchilada seam side down in the pan. Repeat with the remaining tortillas. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese. Bake uncovered until the cheese is melted and bubbly on top, about 30 minutes. Serve hot.

Serves 6.

Cooking Tip: In order to make the tortillas pliable enough to roll, you need to warm them. Warm corn tortillas on an ungreased skillet over medium-high heat for 10 seconds on each side or by wrapping up 4 to 6 tortillas between two damp paper towels and microwaving for 30 seconds.

Source: “Simply Suppers” by Jennifer Chandler


Jennifer Chandler

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