Sunday, October 30, 2011

Chicken Tortilla Soup pt. 2

Well I have spent my entire week re-organizing my life. I am in the process of shopping fo rmy first starter home with some girlfriends, and as much fun as it is, it can also be very exhausting. So I decided to make something easy and comforting for dinner. I just tossed all of the ingredients in a soup pot, and let it simmer until we were ready to eat. A cold front has FINALLY hit us here in Arizona, with the high temperatures outside hitting around 75 degrees. Pathetic, I know. But tonight, a hearty bowl of soup sounded great, whilst I cuddled up on the couch to watch some cheasy TV and house hunt online.

My first recipe posted on here was a Chicken Tortilla Soup, and boy have things changed since April. I am happier, healthier, and loving life more and more every day. Hope this finds you all well.

Chicken Tortilla Soup

  • 1/2 bag of forzen corn kernels
  • 1/2 red bell pepper, chopped
  • 1 small zuchinni, chopped
  • 1 pound chicken breasts
  • 1 tsp. cumin
  • 1 tbsp. chili powder
  • salt and pepper
  • 1 medium onion, chopped
  • 3 cloves of garlic, chopped
  • 2 chipolte peppers in adobo, chopped
  • 1 large jalapeno pepper, chopped (de-seeded for less heat)
  • 1 (28-oz.) can stewed tomatoes
  • 1 (8-oz.) can tomato sauce
  • 3 cups chicken stock
  • 1 can black beans, drained and rinsed
  • 4 cups tortilla chips, broken into large pieces
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
Garnishes: 1/4 red raw onion, chopped, 2-3 tbsp. chopped cilantro leaves, 1 ripe avocado, diced

Heat a saute pan to high and a soup pot to medium-high. Drizzle oil in sate pan and add the corn, zuchinni, and bell pepper. Char vegetables, about 10 minutes. While vegetables cook, dice chicken. Add 2 tbsp. oil to hot soup pot. Add chicken to pot. Season with salt, pepper, cumin, and chili powder. Lightly brown the chicken. Add onions, garlic, jalapeno, and chipolte peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce, and chicken stock. Bring soup to a bubble, reduce heat to medium low. 

Add corn mixture and rinsed black beans to soup. Stir to mix. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any suggested garnishes.

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