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Tortilla Soup

Tortilla Soup

This one-pot dish is easy to prepare. The recipe can be doubled for two main courses (or four appetizer portions). Start the meal with chips and guacamole, or finish with a lettuce and avocado salad.

Everyday Food, September 2005 http://www.marthastewart.com/344294/tortilla-soup
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  • Prep Time 25 minutes
  • Total Time 35 minutes
  • Yield Serves 1

Ingredients

    • 2 boneless, skinless chicken thighs (8 ounces)
    • 2 cloves garlic, minced
    • 1 small jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
    • 1/2 teaspoon ground coriander
    • 3 scallions, thinly sliced
    • Coarse salt and ground pepper
    • 2 plum tomatoes, coarsely chopped
    • 1/2 cup frozen corn kernels
    • 1 tablespoon fresh lime juice
    • 1 cup tortilla chips

Directions

  1. In a small saucepan, bring 2 1/2 cups water to a boil. Add chicken, garlic, jalapeno, coriander, and half the scallions; season with salt and pepper. Reduce to a simmer; cover, and cook until chicken is tender and opaque throughout, about 15 minutes.
  2. Remove chicken; when cool enough to handle, shred or thinly slice. Return to pan; stir in tomatoes and corn. Cook until heated through, about 3 minutes more.
  3. Add lime juice and half the tortilla chips; stir to combine. Garnish with remaining chips and scallions; serve immediately.

Cook's Note

A small spoon is ideal for removing the seeds and ribs (which provide the heat) from jalapenos and other chiles.

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