Monday, October 17, 2011

Chicken Tortilla Soup

With the fall weather slowly arriving, nothing sounds better to me than a hot bowl of comforting soup.  With so many different options available out there, it's difficult to settle on just one, but trust me when I say that this soup is worth trying.  Not only is it delicious, filling, and quick/easy to make, but you can also add or subtract any of the ingredients you want.

Chicken Tortilla Soup

Serves 4
Olive oil
6 cups fat free chicken stock
2 cups cooked, shredded chicken
half an onion, chopped
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon chipotle chile powder
juice from 2 large limes
salt and pepper to taste

Additional add-in ideas:
Canned corn (drained)
Black beans (drained)
1 cup chopped zucchini

Coat a large saucepan with olive oil over a medium-high heat.  Add in the onion and saut√© until tender, about 2-3 minutes.  Now, add in the garlic, chili powder, cumin, chipotle chili powder, salt and pepper, stirring until fragrant, about 30 seconds.  Pour in the chicken stock and bring to a boil.  Add the shredded chicken to the pot, then reduce the heat to medium, and simmer until the chicken is heated through.  Once ready, pour in the juice from the limes and stir around.  Taste for proper seasoning and then ladle into serving bowls.

If adding any of the additional ingredients, combine to the pot at the time the chicken is added.

Garnish Options:
Tortilla strips                             Fresh cilantro                           
Shredded cheese                      Sour Cream
Chopped tomatoes                   Sliced avocado
Crushed chips


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