December 26, 2008
Rebecca's Chicken Tortilla Soup
3-4 skinless, boneless chicken breasts
2 cans Rotel tomatoes with green chiles
2 poblano peppers, chopped
1 large sweet onion, chopped
5 medium plum tomatoes, quartered
3 T garlic (I like garlic)
2 cans chicken broth
1 can tomato paste
1 T comino
1 T chili powder
salt and pepper to taste
2 bunches fresh cilantro, chopped
shredded Mexican 4-cheese blend (Kraft)
corn tortilla chips
In a Dutch oven (mine is a 5.5 qt Le Creuset, woo), combine all the ingredients except 1 bunch of the cilantro, the cheese, and the chips. (I know many say never add fresh herbs till the end, but I like to put fresh cilantro in this soup while it's cooking.) Add water as needed to cover the ingredients, you want a good amount of liquid. It'll boil down.
Simmer for 1-2 hours, till done. Remove the chicken breasts, take fork and shred them. Return the shreds into the soup. Add the remaining chopped cilantro.
Serve in bowls with crushed tortilla chips and shredded cheese on top. Some folk add sliced avocado and/or globs of sour cream. You choose - I didn't miss them.