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--- recipes:tortilla_soup [2023/03/20 01:23] – roach
+++ recipes:tortilla_soup [2024/08/07 01:20] (current) – external edit 127.0.0.1
@@ Line 24: / Line 24: @@
   * 1 Green Bell Pepper Diced
   * 1 Jalapeno Diced
-  *
+  * 170g Tomato Paste (6oz)
+  * 8 cups Chicken Broth
+  * Corn or Flour tortillas for serving
 ===Method===
-  - Roast Chicken
+  - Begin roasting chicken:
     - Preheat oven 375°f
     - In a shallow baking dish, toss breasts in oil, then sprinkle spice mixture to evenly coat both sides
-    - Bake for ~20 minutes, flipping half way through, until 158°f internal which will carry over to 165°f.
+    - Bake for ~30 minutes, flipping half way through, until 158°f internal which will carry over to 165°f
-    - Leave on a cutting board to rest while you begin on the soup.
+    - Begin soup prep while baking, when chicken is finished, leave on a cutting board to rest until needed
-  -
+  - In soup pot, saute onions in oil over medium heat until soft
+  - Add all diced peppers, saute ~5 minutes
+  - Add tomato paste and chicken broth
+  - Simmer until peppers are tender, while you finish roasting, resting, and shredding the chicken
+  - Add shredded chicken, as well as any remaining spices and drippings from the roasting pan (We deglaze the hot roasting pan with ~¼ cup water and add that to the soup)
+  - Simmer for ~5 minutes and serve with warmed torillas
 ===Notes===
+Let's try cutting the breasts into rough pieces before roasting to save time and potentially get more flavor in the meat. G says recipe might need more tomato paste.
 Inspired by: https://www.thepioneerwoman.com/food-cooking/recipes/a11528/chicken-tortilla-soup/