Tuesday, March 26, 2013

Tasty Tuesday: Chicken Tortilla Soup and Pico de Gallo


Chicken Tortilla Soup


Ingredients
  • 1 onion, diced
  • 1 Tbsp. vegetable oil
  • 1/2 tsp cumin
  • a dash (or two) cayenne
  • 1/2 tsp. chili powder
  • 5 c. chicken broth
  • 3 Tbsp. fresh cilantro, finely chopped
  • juice of 1/2 lime
  • pepper, to taste
  • 1 can pinto beans, drained and rinsed
  • 2-3 boneless, skinless chicken breasts
  • 2 Tbsp. taco seasoning
  • 1 Tbsp. paprika
  • vegetable oil (to taste)
  • pico de gallo
  • 2-3 avocados, diced
  • 2 c. pepper jack cheese
  • tortilla strips
  • cilantro (for garnish)
  • lime wedges (for garnish)
Instructions
  • In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
  • Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
  • In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
  • In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
 
Salsa Fresca (Pico de Gallo)
Fresh Pico De Gallo
Ingredients
  • 4-5 vine-ripened tomatoes, finely diced
  • 1/2 tsp. Kosher salt (or to taste)
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 bunch cilantro, finely chopped (if you aren't big into cilantro, use 1/2 bunch)
  • 2 Tbsp. chopped jalapeno (go ahead and used the canned.. it works best)
  • juice of 1/2 lime
  • 5-6 shakes green Tabasco sauce
Instructions
  • In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed. Add remaining ingredients and stir together well. If you decide to refrigerate the salsa to allow flavors to combine, be sure to let it get to room temperature before serving (trust me-- it is better at room temp)!

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