Chicken Tortilla SoupYum
This Chicken Tortilla Soup is one of those soups that tend to turn up in my kitchen time and time again. Soup is one of those foods that many people only really appreciate on chilly days. But, I’m not one of those people. I can eat soup even if it’s 90 degrees out. We didn’t quite hit 90 today, but it was in the high 80s here in Newport. I had the air-conditioner blowing inside while I was in the kitchen whipping up a large pot of this soup. One of my favorites!
Sometimes I make my own chicken stock, and other times I buy cartons of no-sodium chicken broth at the store. Today, I took the lazy route. I do simmer the chicken in just enough water until the meat it quite tender and shreds easily, but if you’re pressed for time – a nice rotisserie chicken from the store will work here as well.
Many tortilla soups are served with shredded cheese, which in my opinion ruins the soup, makes a mess of the spoon, and stifles the flavors of the other ingredients. So, instead of adding shredded cheese, I put little cubes of cheese in the soup which melt into these little luscious pieces of melted goodness. Pepper Jack cheese is a great cheese to serve with this soup, offering another layer of flavor to this already flavor-rich soup.
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