Everything fell out of line this week. My boyfriend is out of town, and since he comes over for dinner during the week, I was left to my own defenses. Since I had class every night after work, I fixed a pot of chicken tortilla soup that I could heat up once I got back home. The Chicken Tortilla Soup recipe was adapted from Martha Stewart’s Everyday Food. Although the recipe was vegetarian, I added cooked, shredded chicken to the recipe for protein. I also omitted the chili powder for Penzey’s Spices Arizona Dreaming Blend and Chipotle Tabasco Sauce for heat. It was super easy.
Chicken Tortilla Soup (Adapted from Everyday Food)
2 boneless, skinless chicken breasts, cooked and shredded
1 T. Olive Oil
4 garlic cloves, minced
2 tsp. Arizona Dreaming seasoning
1 tsp. cumin
1 tbsp. Chipotle Tabasco Sauce
1-28 oz. can diced tomatoes in juice
2-15 oz. cans of black beans, rinsed and drained
1 can. reduced sodium chicken broth
1 pkg. frozen corn kernels
Coarse salt and ground black pepper
1 C. Crushed tortilla chips, plus more for serving
1 tbsp. lime juice, plus lime wedges for serving
Avocado slices for serving
In a large saucepan, heat oil over medium. Cook garlic, Arizona Dreaming, chipotle tabasco and cumin until fragrant. It will only take a minute, then add the tomatoes with sauce, beans, broth, corn, and 1 C. water. Season with salt and pepper.
Bring soup to a boil, then reduce to a simmer. Add tortilla chips, and cook until softened. Remove from heat, and add lime juice, season with salt and pepper. Serve with crushed chips, sharp cheddar cheese, avocado slices, and lime wedges.
This should serve 4 people.