Chef Scott: Chicken Tortilla Soup
BETTENDORF, Iowa - There is one word many cooks use in the depths of the winter cold.
There’s no better food to warm you up while filling you up as well.
And Chef Brad Scott, from the kitchens of Scott Community College, says soup is a great way to make good use of leftovers.
“Today, we’re going to do a Chicken Tortilla soup with lots of color,” says Chef Scott, the head of the Culinary Arts and Hospitality Management Center at Scott Community College.
“And this one has a lot of ingredients.”
1. Add 2 tbsp oil to a frying pan or wok
2. Add a medley of vegetables: 1/4 cup each of green chilies, tomatillos, carrots, celery, bell peppers, tomatoes
3. Stir, allowing the vegetables to soften
4. Add 1 tbsp of garlic
5. Add 1 tsp paprika
6. Add 1 tbsp chili seasoning
7. Add 1 tbsp black, coarse pepper
8. Stir ingredients for about 4 minutes to soften and blend flavors
9. Add 1/4 cup of leftover chicken per serving
10. Stor for a few minutes
11. Add 4 cups of chicken stock
12. Cook for 20 minutes
13. Add 1 can of black beans
14. Simmer for 10 more minutes
While the soup is cooking, add two tortillas to a buttered frying pan to harden them. Remove from the skillet and slice them into strips.
Serve the soup in bowls, add the tortilla strips and a dollop of sour cream for added taste and color.
“It’s the perfect use of leftover chicken. Enjoy!