Tortilla Soup

Name: Tortilla Soup
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 cup chopped onion; 3 garlic cloves, minced; 6 cups chicken broth; ½ teaspoon cumin powder; ½ teaspoon pasilla powder or chili powder; ¼ teaspoon ground cinnamon; One 16-ounce can black beans , rinsed and drained; 4 cups cooked, shredded chicken; 1 cup chopped, seeded tomatoes; Juice of 1 lime; Salt and pepper to taste; ¼ cup cilantro sprigs, for garnish; ¼ cup green onion , finely chopped, for garnish; 1 ripe avocado , peeled, pitted, and cut into large cubes, for garnish; ½ cup cubed goat feta or feta cheese, for garnish; 1 lime cut into 6 wedges, for garnish; Tortilla Strips (recipe follows), for garnish; 4 tablespoons olive oil; 2 tortillas , cut into 1-inch by 5-inch pieces

Contributors

Cookbook

The Dutch Oven Cookbook

Published by Sasquatch

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This image courtesy of Alex Hayden

We like to roast a chicken the night before making Tortilla Soup. You can use the chicken bones to make stock, or you can use free-range chicken broth, available at most grocery stores. This is a twist from standard tortilla soup, and we find it a bit heartier and more flavorful.

Makes8 servings

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturehot & spicy, meaty, spiced

Type of Dishchicken soup, hot soup, soup

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
6 cups chicken broth
½ teaspoon cumin powder
½ teaspoon pasilla powder or chili powder
¼ teaspoon ground cinnamon
One 16-ounce can black beans, rinsed and drained
4 cups cooked, shredded chicken
1 cup chopped, seeded tomatoes
Juice of 1 lime
Salt and pepper to taste
¼ cup cilantro sprigs, for garnish
¼ cup green onion, finely chopped, for garnish
1 ripe avocado, peeled, pitted, and cut into large cubes, for garnish
½ cup cubed goat feta or feta cheese, for garnish
1 lime cut into 6 wedges, for garnish
Tortilla Strips (recipe follows), for garnish
4 tablespoons olive oil
2 tortillas, cut into 1-inch by 5-inch pieces

Instructions

Heat a 5-quart Dutch oven over medium heat. Add butter and olive oil. Add onion and cook for 4 minutes. Add garlic and cook to just release the flavor (about 1 minute). Add chicken broth, cumin, pasilla or chili powder, and cinnamon. Bring to a boil, and then reduce heat. Simmer for 10 minutes. Add beans and chicken, and cook for another 5 minutes or until chicken is heated through. Add tomatoes and lime juice.
Season with salt and pepper. Ladle into warm bowls. Serve with cilantro, green onion, avocado, feta, lime wedges, and tortilla strips on the side. Let your guests enjoy creating the finishing touches.
To Make the Tortilla Strips:
Heat oil in a skillet over medium heat, add tortilla strips, and cook for 3 minutes on each side or until golden brown. Remove with a slotted spoon to a paper towel.