Viking Cooking (1/10/11) - Southwestern Tortilla Soup - WSMV News 4

Viking Cooking (1/10/11) - Southwestern Tortilla Soup

Serves: 16
INGREDIENTS 3 qts Chicken Stock, Kitchen Basics 6 oz. Corn Tortillas, chopped 1/2 cup California Olive Ranch EVOO 1 each Onion, medium dice 3 cloves Garlic, minced 1 each Poblano Pepper, roasted 1/2 cup King Arthur flour 2 tsp Smoked Chipotle Pepper 2 tsp Cumin, ground 1 TBSP Chili Powder 1 can Rotel w/chiles 2 tsp White Vinegar AN Cilantro, julienne to garnish 3 each Boneless Chicken Breast, pan seared, medium dice
  1. Add chopped tortillas and chicken stock to a sauce pan and bring to a boil, then reduce to a simmer for 15 minutes.
  2. Place in food processor, or blender and puree until smooth.
  3. Place a stock pot on medium high and add EVOO, onions, poblanos and garlic and sauté until onions are soft.
  4. Add the flour, cumin, chipotle pepper, chili powder to the oil and cook for 3-5 minutes to get a brown roux.
  5. Add the stock/tortilla mixture about 2 cups at a time while stirring constantly. Let the soup come to a simmer and repeat addition of stock mixture until combined.
  6. When stock mixture is combined, fold in Rotel, vinegar, and chicken breast.
  7. Garnish w/ julienne cilantro.
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