Chicken Tortilla on the Side Soup

About 13 years ago, I had a wonderful cup of soup and since then the recipe has been in my “To Make One Day” stack.   I thought about it for several days, then I looked at the recipes I had and came up with our own.

As we sat down to eat, every one around the table was silent (a rarity with our large family).  I looked up from my plate to be sure everyone was okay.  Some were eating the homemade corn tortillas, some were digging into the salad and others were devouring the soup.  It was absolutely delicious!  Our family loved this meal.

chicken-tortilla-on-side-soup-2-copy

Here is my recipe:

Chicken Tortilla on the side Soup

1 large chicken, boiled and shredded

1 large onion, chopped

2 large bell pepper, chopped

2 large zucchini, chopped

3 cloves of garlic, chopped

1 bag frozen corn

1/2 can of crush tomatoes (28 ounces) (most people use chopped tomatoes with peppers, I did not have any and that would have been too hot for our family

1 tbsp. chili powder

2/3 tsp. cumin

1/2 tsp. paprika

salt and pepper to taste

2 kosher chicken stock cubes dissolved in 2 cups water

extra water as needed

Homemade Corn Tortillas (recipe to below), Fresh Tortillas or Chips

Cheese, Chopped Onions, Avocado, Sour Cream (Optional)

Saute the onions, garlic, zucchini until barely soft.  Add corn, canned tomatoes, chili powder, cumin, paprika, salt and pepper.  Then add the shredded chicken and chicken stock.

We do not like very watery soups, so I did not use very much extra water.  Just enough to barely cover all the chicken and veggies.

Simmer soup until the veggies are the desired texture.   I suggest medium soft, not mush for the zucchini   Then adjust the seasonings to your taste.

Homemade Corn Tortillas

These are very easy and I love corn tortillas.  So much so that I am going to have to get us a tortilla press.

2 cups masa harina (located in the spanish section and in the flour section of the grocery)
1/2 teaspoon salt
1 1/2 cups hot water, made need additional water

1/2 cups shredded cheese of choice (optional)

If you do not own a tortilla press then, wrap your cutting board and rolling pin with plastic wrap.

Mix masa harina and  salt.  Add water.  Kneed the dough until no longer sticky, should feel like PlayDoh.  If it is still too crumbly, add tsp of water until it hold together good. Then grab some dough, roll in a ball and flatten with rolling pin on the cutting board.  This part takes a little patience but after trying this three times, it is very easy! Peel the tortilla off the plastic and place in a hot cast iron skillet.  Cook for 30 seconds on each side.  Put on a plate and cover with a damp kitchen towel/paper towel.

When all the tortillas are done, preheat oven to 400 degrees.  Put tortillas on a cookie sheet and top with cheese.  Bake until cheese is melted.

Serve warm tortillas with soup and a salad.

 

**Please note, I made these early in our GF journey, however, we have discovered the one of our kids is allergic to corn.  So I haven’t made this in awhile.  I plan to make the soup, but it will be corn free and probably using rice tortillas or coconut flour tortillas.  Coconut Flour tortillas are awesome!

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