I found this recipe on Panera's website...I LOVE Panera. So I decided to give this recipe a try and to eat for lunches for the next few days...although I made a few additions and changes to make it more hearty and easier. I thought it was good, but just as good as some of the other versions of chicken tortilla soup I've made on this website too. They are all pretty similar though.
Crispy Corn Tortilla Strips (not pictured)
6 corn tortillas (6-inch), cut into ½-inch-wide strips
½ teaspoon chili powder
Pinch of salt, plus ¼ teaspoon
1 tablespoon olive oil
Soup
6 ounces boneless, skinless chicken thighs, cut in ¼-inch pieces (I used chicken breast tenders and threw them in the crockpot whole)
1 small green bell pepper, chopped
1 jalapeño pepper, seeded and chopped (I omitted)
½ cup chopped onion
3 garlic cloves, minced
1 can (14 ounces) petite-cut diced tomatoes, drained
1 can black beans
1/4 c frozen corn
1 can (14 ounces) low-sodium chicken broth
¼ cup water
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons chopped fresh cilantro
4 lime wedges
Preheat oven to 400ºF. Place tortilla strips on a baking sheet, coat with cooking spray, and sprinkle with chili powder and pinch of salt. Bake until crisp, about 6 to 8 minutes.
My version: I threw all of the soup ingredients in a crockpot and cooked on low for about 6 hours. Remove the chicken and shred with 2 forks. Add to soup once shredded. Divide soup among bowls and top with tortilla strips and shredded cheese if desired.
Original directions: Meanwhile, heat oil in a medium saucepan over medium heat. Sauté chicken thigh pieces until lightly browned, 1 to 2 minutes. Add bell pepper, jalapeño pepper, onion, and garlic, and cook until onions are tender, 2 to 3 minutes. Stir in tomatoes and cook 1 minute.
Add broth, water, cumin, oregano, and remaining 1/4 teaspoon salt to pan and bring to a boil over high heat. Divide soup among bowls and top with tortilla strips, cheese, and cilantro. Serve with lime wedges for squeezing.
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