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Southwest Tortilla Soup

5 (5-1/2 inch) corn tortillas
1 Tbsp olive oil
1 large yellow onion, finely diced
1 Tbsp minced garlic
1 (15-oz) can crushed tomatoes, with juice
1 (6-oz) can diced green chiles, with juices
6 cups chicken stock
1 bay leaf
1/2 tsp cumin
1 tsp dried oregano
1 Tbsp chili powder
1/2 cup finely chopped fresh cilantro
1 cup cooked shredded chicken
juice of 1 lime (about 1 Tbsp)
black pepper

1. Preheat the oven or toaster oven to 300°F.

2. Cut tortillas in 1/4's, arrange in a single layer on a baking sheet, and toast for about 15 minutes or until hard and just beginning to brown. Alternatively, toast tortillas in a dry cast-iron skillet over medium heat, turning once. Crush toasted tortillas to a powder in a blender or food processor, and set aside.

3. In a large stockpot over medium-high heat, heat olive oil. Add onion and garlic, and sauté for about 4 minutes or until softened. Add tomatoes and their juice and green chiles, and stir with a wooden spoon to combine.

4. Add chicken stock, bay leaf, cumin, oregano, and chili powder. Increase heat to high, and bring to a boil. Stir in crushed tortillas. Reduce heat to medium-low, and simmer for 15 minutes. Stir in cilantro, season with salt and pepper, and remove bay leaf.

5. Using an immersion blender, puree soup. Alternatively, transfer soup, in batches, to a blender or food processor to puree.

6. Return soup to the pot, and stir in cooked shredded chicken and lime juice. Cool completely, package in zipper-lock plastic freezer bags or rigid freezer containers, label, and freeze.

To reheat: Heat frozen soup in a stockpot over medium heat, stirring frequently, until heated through. Alternatively, microwave soup on high, stopping to stir every minute or so, until heated through.

The Complete Idiot's Guide to Easy Freezer Meals
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