Quarantine Cuisine: Cheezin’s Chicken Tortilla Soup By Samuel Rasberry - WVTM13
Quarantine Cuisine: Cheezin’s Chicken Tortilla Soup By Samuel Rasberry
Updated: 7:01 PM CDT May 22, 2020
Show Transcript
THIS EVENING’S QUARANTINE CUISINE. >> MY NAME IS SAMUEL RASBERRY AND I AM WITH CHEESE AND OR GRILLED CHEESE. WELCOME TO MY KITCHEN. TODAY WE ARE GOING TO PREPARE A SIMPLE MEAL, CHICKEN TORTILLA SOUP WITH STORE-BOUGHT ROASTED CHICKEN. FIRST STEP, YOU WANT TO MINCE GARLIC, DICE UP A FEW ONIONS, PUT THEM IN A PAN, LET THEM SAUTE FOR ABOUT FIVE MINUTES UNTIL THEY ARE FRESH AND FRAGRANT. THE ADDITIONAL INGREDIENTS WE HAVE GOT, A CAN OF BEANS, DICED TOMATOES, CORN, ALONG WITH SEASONING SUCH AS GROUND CUMIN, SEA SALT, BLACK PEPPER. YOU WANT TO ADD ABOUT FOUR CUPS OF CHICKEN STOCK ALL TO THAT POT. DO YOU SEE RIGHT HERE? THIS IS THE FINAL PRODUCT. I LIKE TO USE FRESH GARNISHES, SUCH AS CILANTRO, SQUEEZE A LITTLE LIME IN IT ALONG WITH TORTILLAS AND AVOCADOS. TO SPICE IT UP A BIT, YOU CAN USE JALAPENOS. THIS IS A GREAT MEAL. I ABSOLUTELY LOVE IT. FOLLOW US ON SOCIAL MEDIA AT CH
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Quarantine Cuisine: Cheezin’s Chicken Tortilla Soup By Samuel Rasberry
Updated: 7:01 PM CDT May 22, 2020
Some of central Alabama's best chefs are here to help spice up meals at home during the Coronavirus (COVID-19) outbreak by sharing some of their favorite recipes with WVTM 13.In this quarantine cuisine, Samuel Rasberry shares the recipe for chicken tortilla soup. Rasberry is the owner of the Cheezin' Gourmet Grilled Cheese food truck. Check out the menu here.INGREDIENTS2 tablespoons olive oil 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion) 4 garlic cloves, peeled and finely minced 32 ounces (4 cups) low-sodium chicken broth two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added) one 15.25-ounce can black beans, drained and rinsed one 15.25-ounce can corn, drained and rinsed 2 cups shredded cooked chicken (use store bought rotisserie chicken to save time) 1 tablespoon lime juice 2 tablespoons cumin 2 teaspoons salt, or to taste 1 teaspoon black pepper 1/4 teaspoon cayenne pepper (optional and to taste)Garnishes: (Optional)fresh chopped cilantro leaves diced avocado shredded cheese sour cream tortilla chips/stripsRECIPETo a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.Add the onion and sauté for about 5 minutes, or until begin to soften. Stir intermittently.Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.Add the chicken broth, tomatoes and juice, black beans, chicken, corn, cumin, salt, pepper, optional cayenne pepper, and bring to a boil.Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cayenne, etc.).Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.
Some of central Alabama's best chefs are here to help spice up meals at home during the Coronavirus (COVID-19) outbreak by sharing some of their favorite recipes with WVTM 13.
In this quarantine cuisine, Samuel Rasberry shares the recipe for chicken tortilla soup. Rasberry is the owner of the Cheezin' Gourmet Grilled Cheese food truck. Check out the menu here.
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INGREDIENTS
- 2 tablespoons olive oil
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 4 garlic cloves, peeled and finely minced
- 32 ounces (4 cups) low-sodium chicken broth
- two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
- one 15.25-ounce can black beans, drained and rinsed
- one 15.25-ounce can corn, drained and rinsed
- 2 cups shredded cooked chicken (use store bought rotisserie chicken to save time)
- 1 tablespoon lime juice
- 2 tablespoons cumin
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional and to taste)
Garnishes: (Optional)
- fresh chopped cilantro leaves
- diced avocado
- shredded cheese
- sour cream
- tortilla chips/strips
RECIPE
- To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
- Add the onion and sauté for about 5 minutes, or until begin to soften. Stir intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Add the chicken broth, tomatoes and juice, black beans, chicken, corn, cumin, salt, pepper, optional cayenne pepper, and bring to a boil.
- Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
- Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cayenne, etc.).
- Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.
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