Tuesday, January 11, 2011

A Super Bowl of Soup - Roasted Chicken Tortilla Soup

Canned Tomatoes & Chicken Broth
Featured Ingredient: Muir Glen Fire Roasted Tomatoes with Green Chiles and College Inn Chicken Broth (Lower Sodium)*

Super Bowl is around the corner. Not that I follow football, I am only mindful of this time as my dog was born on Super Bowl Sunday 3 years ago. But like the Super Bowl players I like to have game plan that will help me achieve my goal of great meal in record time.

After dinner last night, I was already thinking about what would be on tomorrow's menu.  I knew I had a 3.5 lb raw chicken in the fridge that I could throw into the oven, to save myself some prep time today. Below are my go-to ingredients for a simple roast chicken: 

Onion, lemon, celery, butter & some form of fresh mild herb.  For this chicken I had dill on hand.

I put a couple slices of onion, lemon, and two small stalks of celery into the cavity of the chicken. (Don't over stuff).  Soften about 4 tbsps of butter and blend in 1/4 cup of chopped herb, salt and pepper. With a butter knife loosen the skin on the chicken breast and insert butter under the skin and then spread out the butter by running the knife over the skin.  Be sure to leave little butter mixture. Melt butter and herbs and glaze the top of the chicken with a pastry brush. Put a little water in the bottom of your pan. Bake at 400 for about 25 minutes Baste chicken with juices and add more water if needed (about 1/2 way through baking for a 3.5 lb bird).  Roast for an additional 25 minutes until thigh registers at least 175F. Let chicken rest for 10 minutes so it can reach 180F.

Now all you have to do is put together your soup.

Roasted Chicken Tortilla Soup - This soup serves 4 very generously.

1 cup thinly sliced/shredded cooked chicken
1 14.5 oz. can Muir Glen Fire Roasted Tomatoes with Green Chiles undrained
2 tsps oil
2 cloves garlic minced
3 scallions
1/2 tsp cumin
3 cups low sodium chicken broth* (if you don't use low sodium don't add the additional salt in the recipe)
2 tsps salt
1/2 cup grated sharp cheddar cheese
1 avocado peeled, pitted and cut in chunks
1 tbsp fresh squeezed lime juice + a little extra

Heat oil in a large saucepan over medium heat.  Add scallions and garlic and saute for 1 minute.  Add broth, tomatoes, cumin.  Bring to a boil, reduce heat and simmer for 15 minutes.  Add chicken and simmer an additional 5 minutes, until heated through. Stir in lime juice.

Meanwhile cut up chicken and avocado. Drizzle avocado with lime to help retain color and deter oxidization. Grate cheese.
Don't you just a love a perfect avocado

The Fire Roasted Tomatoes with the Chiles already pack a lot of flavor, so you don't need a lot of extra ingredients. There is a subtle heat to this product that gives the back of your throat a slight burn.

 You could also garnish with cilantro, but I didn't think it needed it. The creaminess of the avocado and the cheese counter balance the heat from the tomatoes. Sometimes when there are too many ingredients it becomes a clutter of flavors, that is not necessarily ideal. In this recipe you can taste each note individually and how well the ingredients work together as a team

Topped with Tortilla chips, avocado, cheese and you have your soup and deconstructed nachos all in one SUPER BOWL.
 A Super Bowl of Soup - Roasted Chicken Tortilla Soup
 This post is linked to: Girlie Chef - Tortilla Soup Challenge


  1. Thanks for the recipe - but really what time do you want us there?

  2. Oh, I DO love a perfect avocado (it's the little things...). Your Tortilla Soup sounds so delicious. Thanks so much for joining me on my Quest for the Best! :D