Monday, February 14, 2011

Marriott Riverwalk's World Famous Tortilla Soup

Shortly after starting my "Greater Goodies" blog, I decided to give up eating most of the great goodies that I loved in order to eat healthier and lose some unwanted pounds that had taken up residence on my hips.  After being pregnant or nursing for the better part of the past three years, it is taking quite an adjustment to curb my caloric intake to that of an average adult woman.  To my dismay, this means my "greater goodies" will likely become fruit instead of fruit cakes.  I am eager, however, to find healthier ways to satisfy both my taste buds and my love of cooking.  The following recipe, I am happy to report, is one of the blessed occasions where neither taste or waist must concede.  This, as my husband put it, was "perfection."

Marriott Riverwalk's World Famous Tortilla Soup

1 large diced white onion
3 large diced tomatoes
4 1/2 cups chicken stock or bouillon
2 cups picante sauce
3 chicken breasts
Salt, pepper, and cumin to taste
1/2 cup chopped cilantro
Corn tortillas
Olive oil

Bring the chicken to a boil in the chicken stock.  Once the chicken is cooked, remove from chicken stock and add tomatoes, onion, picante sauce, salt, pepper, and cumin.  Let broth simmer for 10-15 minutes.  Dice cooked chicken and add to broth.  Simmer for another 10-15 minutes. Once your tortilla soup is done, the add cilantro.
Cut corn tortillas in strips and gry in olive oil until crispy.  Place tortilla strips, guacamole, and cheese in a bowl.  Serve soup and ENJOY! Serves 4-6pp.

I used 5 bouillon cubes to 4 1/2 cups of water and added NO SALT to the soup.  I used 1 1/2 tsp. of cumin and probably 1/4 tsp fresh ground black pepper.  I served cilantro as a topping rather than adding it to the soup.  Cutting corn tortillas into strips with a pizza cutter (Leroy's idea) worked GREAT! I salted them while they were still hot and draining on a paper towel.  Without toppings, this soup is 4 points per serving (6 servings total).