The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Chicken Tortilla Soup

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Making chicken tortilla soup is easier than it might seem. The Porkchop test kitchen pumped out a pot of it tonight for the first annual Fantastic Mr. Feedbag Feed, much to the delight of the entire staff.

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Ingredients include:
2 chicken breasts
2 cans of chicken broth or 32 ounces of homemade chicken stock
2 tablespoons of olive oil
2 cloves of minced garlic
3 stalks of diced celery
1/2 onion, finely chopped
1 jalapeno pepper
2 poblano or pasilla peppers
2 green, red, or yellow peppers
2 cups of frozen corn
2 teaspoons of cumin
1 teaspoon of cayenne pepper
1-2 teaspoons of New Mexico chili powder
1 can of diced fire roasted tomatoes with green chili (preferably Glen Muir brand)
2 cans of tomato sauce
2 teaspoons of sea salt
Fresh ground pepper to your taste

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Optional Toppings:
Sour cream
Grated cheese
Fresh cilantro
Diced avocados
6 corn tortilla julienned
Fresh limes

Instructions:
1. In a medium sauce pan: boil 2 chicken breasts in 2 cans of chicken broth for around 15 minutes or until falling apart.
2. In a large soup pot: sauté onion, garlic, jalapeno, and other peppers in oil with spices until soft.
3. After the chicken breasts have been cooked completely (about 15 minutes) shred the chicken using two forks.
4. Add cooked chicken, remaining chicken broth, and all other ingredients to soup pot and bring to a boil.
5. Julienne corn tortillas, lightly coat in olive oil, toss in sea salt, and put under the broiler for a few minutes until browned.
6. After soup has been brought to a boil, let sit until cool enough to eat, serve, and enjoy!

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Written by Patrice Helmar

June 20, 2010 at 12:27 pm

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