I wanted another dish to use up some of the beer can chicken I made, and since it's fall I wanted a fast soup to make on a weeknight. I saw this soup on the Rachael Ray Show. It looked fast, easy, and delicious!!! The soup is "green" from tomatillos. On her show, she said you could use fresh tomatillos or salsa verde. I show salsa verde. Here is a link to the recipe. http://www.rachaelrayshow.com/food/recipes/mean-green-tortilla-soup/
I am submitting this recipe to Joelen's blogging event Tasty Tools-Dutch Oven. Here is a link to her great blog with lots of blogging events to enjoy. http://joelens.blogspot.com/
Green Tortilla Soup
3 cups chicken stock
1 cup water
15oz can corn
4 corn tortillas, cut into strips
2 tbsp extra virgin olive oil
1 lb precooked shredded chicken
1 onion, chopped
2 cloves garlic, grated
2 tsp cumin
2 jalapeno chilies, chopped
16oz jar salsa verde
2 cups cilantro, chopped
zest and juice of 2 limes
2 cups shredded jack cheese
1 avocado, chopped
Preheat oven to 400 degrees.
Place the tortilla strips onto a baking sheet and spray with cooking spray.
Bake strips until crispy for about 8 minutes.
Preheat a dutch oven or large pot on medium-high heat.
Add oil, onion, garlic, and cumin to pot and cook until soft about 3-4 minutes.
Add corn and jalapenos.
Add salsa verde, stock, water, and chicken to pot.
Simmer for 10-15 minutes.
Remove from heat, and add cilantro, lime zest, and lime juice.
To serve place some tortilla strips into bowl, add soup, and top with cheese and avocado.