Chicken Tortilla Soup
Yield: 6 servings
Source: Source: Martha Stewart Living, January 2002
In this tortilla soup, chicken and broth are simmered with cilantro for Southwestern flair. The hot soup is topped with strips of toasted tortillas, sour cream, and guacamole.
1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
2 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
3 cups water
1 1/2 tablespoons corn oil
4 plum tomatoes
2 small onions, halved lengthwise (unpeeled)
4 garlic cloves (unpeeled)
1/2 teaspoon coarse salt
1 1/4 cups fresh or frozen corn kernels
3/4 cup rinsed, drained canned chickpeas
5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
1/2 small avocado
2 tablespoons freshly squeezed lime juice
1 tablespoon minced jalapeno
3 tablespoons reduced-fat sour cream
1. In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.
2. Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
3. Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
4. Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.
Steps one and two can be done up to a day ahead; refrigerate until ready to serve.
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