The Return of Seriously with a Chicken Tortilla Soup
Anyway, so for this week I was trying to figure out a simple, yet hearty meal-in-a-soup concept by sticking to using items I had in my home. I decided on making a chicken tortilla soup—a pretty common little soupy, but one that I had never made before. I ended up having to buy many of the ingredients, but it was worth it! This soup was both spicy and a little tangy, and of course pretty darn good. Let me know what you think!
Chicken Tortilla Soup
Ingredients:
32oz of Pacific Organic Chicken Broth
2-4 cups of water (start with two and add more, if needed)
28oz can of Plum Tomotoes
3 organic chicken breasts
1/2 of a red onion, chopped up
1 tablespoon of pre-minced garlic
1-2 tablespoons of olive oil
1 scallion, cut up
1 jalapeno pepper, cut up (can be omitted)
2 sprigs of fresh rosemary
Medley of various peppers (red, orange, and yellow)
1 can of corn or 2 ears of corn
2 cups of kidney beans (or bean of your choice)
Splash of lime juice (use your discretion)
1/2 of an avocado for garnish
couple of tortilla chips for garnish
pinch of salt
pinch of pepper
pinch of cayenne pepper
Directions:
In a soup pot or large pan, drizzle about one-two tablespoons of olive oil. Chop up the onion, scallion, garlic, and jalapeno peppers, adding them to the pot. Let cook on a low heat and cut up the chicken into small squares, add to the pot and let cook. Add the tomatoes. I used plum (what I had), but it might be easier to use a pureed can of sauce since I had to cut up the tomatoes. Or, you can be really adventurous and use whole tomatoes. Chop up the rosemary and various colorful peppers, pour in the water, chicken broth and lime juice, and let cook on a low-to-medium flame, stirring and checking on the soup periodically. While this was cooking, I decided that the soup would also have beans, so I started a second pot of water, let it boil and added the dry kidney beans. When the beans were finished (about two hours later), I added the corn to the soup and added some seasonings as I tasted (cayenne pepper, salt, and pepper). I also added about 2 more cups of water (it was pretty spicy-never deny the strength of a jalapeno!), grabbed some chips, and cut up some avocado for a garnish and it was go to good!
How have you made Chicken Tortilla Soup?
Seriously Soupy Serena