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Tortilla Soup for Amigos: An Easy Dinner Recipe to Make as a Family

tortilla soup
Image source: Laurie David | Kristin Uhrenholt | Grand Central Publishing, Inc.

Serving Size:

6

Ingredients:

  • 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

Method:

In a large pot, heat the oil until simmering. Add the onion, garlic and cumin and sauté 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.

Tortilla Soup

Serves
6

Ingredients

  • 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 cup torn corn tortillas
  • 1 pound boneless, skinless organic chicken breasts
  • Variety of toppings

Directions

  1. In a large pot, heat the oil until simmering. Add the onion, garlic and cumin and sauté 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.

Article Posted 7 years Ago

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