Happy Monday! I hope you were able to relax and enjoy your weekend.
Was I the only one who didn’t watch the Superbowl last night? I flipped on the puppy bowl for about .5 seconds but other than that I missed what seemed to be an uneventful, slam-dunk of a game.
Moving on.
I’ve got a great soup to share. It’s still cold (when is spring getting here?!) What better way to survive the frigid temperatures than a nice bowl of soup. I found this recipe on Damn Delicious and made a couple of changes. It’s light, flavorful and great for the scale.
*I sprinkled the top of my soup with a little bit of cheese but going back, I wouldn’t use it. The soup is too brothy and doesn’t need any. It’s great on it’s own!
Chicken Tortilla Soup (Recipe inspired here)
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 onion, diced
4 C. reduced sodium chicken stock
1 (28-oz) can crushed tomatoes
1 (4-oz) can green chiles
2 Tsp. chili powder
1 Tsp. cumin
1/2 Tsp. oregano
S & P, to taste
2 C. shredded chicken breast
1 can golden corn kernels
Juice of 1 lime
1 avocado, halved, seeded, peeled and diced, for serving
Tortilla strips, for serving
Cook chicken in large saucepan of boiling water for 20-25 minutes, until cooked through. Shred with forks.
Heat olive oil in a large soup pot over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become slightly brown, about 4-5 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, and oregano; season with salt and pepper, to taste.
Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in chicken, corn, and lime juice until heated through, about 2 minutes.
Serve immediately, garnished with avocado and tortilla strips, if desired.
