Tuesday, November 15, 2005

tortilla soup

When I was only 15, I spent two weeks in Mexico City on a study tour. I can still remember the sights and sounds and especially the taste of authentic Mexican cuisine. Last weekend I decided to experiment with my own recipe for Tortilla Soup and here it is. Ole!

Tortilla Soup

4 boneless skinless chicken breasts
3 cans chicken broth or 6 cups homemade chicken broth
1 can black beans, drained well
1 can diced tomatoes with green chiles
1 large onion, finely chopped
1/4 cup olive oil
2 TBS. minced garlic
1 tsp. cumin
1 tsp. basil
2 tsp. salt
12 6" corn tortillas
1 pound shredded sharp cheddar or monterey jack cheese

Cut tortillas into thin strips and place on greased or oiled cookie sheet. Bake at 400 degrees for 10 minutes. Turn oven off and allow to cool. Cook chicken breasts and cut into cubes. Set aside. In oil, saute onion and garlic until translucent. Add tomatoes, beans, garlic, spices, broth, and chicken. Simmer for 15 minutes. In serving bowl, place 1/2 cup. cheese. Ladle soup over cheese and top with tortilla strips. Makes 8 servings. Enjoy!


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