Tortilla Soup for Amigos
- 2 tablespoons olive oil
- 1 large onion, sliced into wedges
- 4 cloves garlic
- 1 tablespoon ground cumin
- 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
- 1 1/2 cups of your favorite tomato salsa
- 8 cups chicken stock, homemade or store-bought
- 1 pound boneless, skinless organic chicken breasts
- 1 cup torn corn tortillas
Suggestions for Toppings – Use them all or just a few:
- 1 cup shredded or crumbled cheese: cheddar, feta, or Cotija
- 1 cup crumbled tortilla chips (I like the low-fat baked kind – they are just as crunchy, and I promise you will not miss the fried part)
- Handful of chopped fresh cilantro
- 1/2 cup low-fat sour cream or Greek yogurt
- 1 cup shredded cabbage, white or purple
- 1-2 chopped avocados
- Limes cut in half for squeezing
- Hot sauce
In a large pot, heat the oil until simmering. Add the onion, garlic and cumin and saut’ for 3 or 4 minutes, until fragrant. Add the oregano, salsa, stock and chicken breasts; bring to a gentle simmer over medium heat. Simmer for 15 minutes and then remove the chicken breasts. Add the corn tortillas and simmer until they are soft, about 5 minutes. In a blender, or with a handheld blender, blend the soup until smooth. You might have to do this in a few batches. Shred the chicken. Put it along with all the other toppings into little bowls, or arrange them on a large platter. Pour the soup into each bowl and let everyone add their own favorite garnishes.
What the kids can do:
Crumble the corn tortillas.
Chop the avocados.
Put toppings in bowls.
Excerpted from The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David with recipes by Kirsten Uhrenholdt. Copyright (c) 2010 by Hybrid Nation, Inc. Used by permission of Grand Central Publishing, Inc. All rights reserved.