One thing I love, love, love about colder weather is a good bowl of homemade soup. I have perfected my best soup recipes over time and I wanted to share a favorite: My Chicken Tortilla Soup. My husband and I eat on this over a weekend and then I take it a couple of days to work for lunch. This recipe makes a large pot.
When ready to serve, pour it over your favorite tortilla chips broken in a bowl. And if you like, toss some shredded Mexican blend cheeses on top.
Pamela Lutrell of Over 50 feeling 40 Chicken Tortilla Soup
(What makes this soup so good and unique is the homemade stock cooked slow overnight, and the choice of using Fiesta Fajita Seasoning over traditional Taco Seasoning)
The Night Before:
Place a whole chicken in a crock pot. Cover with water. Throw in one chopped onion, a cup of chopped celery, two sprigs of rosemary, and three garlic cloves. Add a teaspoon of salt.
Cook overnight on low.
The Next Day:
Remove the chicken and set aside to cool. The garlic cloves will be floating on top so smash them and stir into stock.
In a soup pot, cook about one half cup of chopped onion and one-half cup of green pepper in olive oil until tender. Then add these ingredients:
1 can of Mexican-style chopped tomatoes
1 large (larger than 14 oz) can of sweet corn (drained)
1 large can of black beans
1 14 oz can of pinto beans with jalapeno peppers
2 small cans of mild Hatch chilis, chopped
(You can also add some rice or broccoli or carrot, but the top is what we usually go with)
Cook the veggies in some of the chicken stock in your soup pot while you de-bone the chicken. I shred it with my hands and usually hold a little back for some chicken salad during the week.
Add the chicken and the remainder of the chicken stock to the soup pot. Add in 1 ½ teaspoons of Fiesta Fajita Seasoning (see slide show at the bottom of the post)…I use this on so many dishes including Fajitas), and depending on how hot you like it, add a couple of dashes of cayenne pepper.
Our grocery, HEB, makes a Red Quinoa and Flaxseed Tortilla Chips. I crumbled those in the bottom of the bowl and serve the soup over it. We do not put cheese on top…but the Mexican blend of shredded cheese would be could to toss on top.
Yummy….wish I had a bowl right now! So, what is your favorite soup to make. Do you eat more during the cold months or is it all year long? Please share and always……………………………………………………………