Chicken tortilla soup
Being the ever-thoughtful wife, I …
Hang on a minute. I have to stop laughing and catch my breath. Oh, come on. I’m just kidding. I really am thoughtful, but if Jim reads this post, he might have something to say about the “ever” part.
So anyway, Jim’s been asking for hearty soups for lunch. It’s convenient to make a big pot of soup, then dole it out into single portions and freeze them for another time. At work, he just pops one in the microwave and gets a nice filling lunch. And healthy too.
I haven’t made this before, but he really liked it. It’s a bit spicy for me, but if you’d like to do a less spicy version, just use a green pepper instead of the chipotle peppers. Squeezing a little lime juice on at the table really adds a nice touch.
Recipe: Chicken Tortilla Soup
(adapted from Back to the Cutting Board)
2 tsp. olive oil
1 large onion, diced
2 garlic cloves, minced
1 Tbsp. chili powder
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. tumeric
1 tsp. kosher salt
1 tsp. black pepper
1 Tbsp. dried cilantro leaves (I didn’t have any fresh, or I would have tossed in a handful of freshly chopped cilantro.)
1 large can of diced tomatoes (do not drain)
2 carrots, peeled and chopped
2-3 chipotle peppers in adobo sauce, diced (or 1 large green pepper for a less spicy version)
4 c. chicken broth
12 oz. frozen corn
1 can of black beans, rinsed and drained
2-3 boneless, skinless chicken breasts, cooked and shredded
Mexican cheese blend and tortillas, for garnish
lime wedges, optional
fresh cilantro, for garnish, optional
Heat olive oil in a large pot over medium heat. Cook onions until translucent. Add garlic and cook another 1-2 minutes. Add the spices (except cilantro) and heat for an additional minute. Next, add cilantro, tomatoes, carrots, peppers, chicken broth, frozen corn, black beans, and shredded chicken. If soup is too thick, add up to 1 c. water to thin it a little. Simmer, partly covered, for 1 hour.
When ready to serve, place tortilla on baking sheet and broil until brown and crispy. Cool slightly and break into pieces. Ladle soup into bowl, top with tortilla pieces and Mexican blend shredded cheese. Squeeze a wedge of lime over soup just before eating.