Creamy Tortilla Soup

I’m a huge fan of tortilla soup, but a while ago I had an enchilada soup that was a nice twist. It was creamy, cheesy and delicious. This version isn’t cheesy but is still rich and creamy. The roasted pepper, spices, and crushed tortillas really give this a good Mexican flavor, while the cream makes it a rich and scrumptious meal.

Grilled Chicken with Mango Salsa and Coconut Rice
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Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Grilled Chicken with Mango Salsa and Coconut Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Ingredients
  • 4 Chicken Breasts
  • 1 Mango
  • 2 T Red Onion
  • 2 T Cilantro
  • 1 C Jasmine Rice
  • 1 C Coconut Milk
  • 1.5 C Coconut Water
  • 2 t salt for rice
  • 2 T butter
  • 1 Lime 1/2 for butter, 1/2 for salsa
  • 1/2 t garlic
  • 1 t chili powder
  • 1/2 t salt
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Instructions
  1. In a saucepan combine Jasmine Rice, Coconut Milk, Coconut Water, Salt. Mix and bring to a boil. Once you bring up to boil, reduce to low, put a lid on and cook for 18-20 minutes or until liquid is absorbed.
  2. In a small dish combine Softened Butter, Lime, Garlic, Chili Powder and Salt. Set aside to baste the chicken while grilling.
  3. While rice is cooking grill chicken (on the grill ideally, but a grill pan will work) about 3-4 minutes per side, depending on thickness. Baste with Chili, Garlic Butter.
  4. While chicken and rice are cooking assemble salsa. Dice Mangos, mince Red Onions, and finely chop Cilantro. Squeeze in the other half of lime.
  5. Plate Grilled Chicken topped with Mango Salsa and Coconut Rice on the side. You can shape your rice by packing into a small bowl and flipping over on the plate.

2 thoughts on “Creamy Tortilla Soup

  1. Every time I deal with cilantro,I always feel like I and up shredding or ripping it. Do you cut yours, or do you simply tear a few leaves?

    1. Great question Jennifer! For the soup, I grab a bunch and sort of roll it up. Then I take a large knife and cut into really small ribbons. Then if I still want to cut it smaller, I rock the knife over the ribbons to cut it even smaller. Here’s a good tutorial http://www.wikihow.com/Chop-Cilantro. For the garnish you see on the top, I just tear off some leaves and place them on top. I hope this helps!

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