Can you believe it is February 2nd today? According to Punxsutawney Phil, there’s 6 more weeks of soup weather ahead of us!
January was a total blur for me. I got that ridiculous virus (flu). I really hope you have escaped it, and if you catch it, do take it seriously. I started hacking on Boxing Day; coughing so hard and uncontrollably I could not catch my breath at times. (Before you ask, YES I GOT A FLU SHOT!) I saw the Dr. on the 27th of December and was given steroids, antivirals, and inhalers. If you know me at all, you know I will do anything to avoid taking Prednisone. This time, I did not even consider putting up a fight! I would have done anything to STOP the coughing! When there were clear signs of infection a week later, I was put on antibiotics. I ran fevers of about 100′ off and on for three weeks. It was just last week that I honestly believed I would make it to Valentines Day! I’m surprised our food delivery folks haven’t called to see why the Hot and Sour soup orders have stopped! Anyway, with my absence explained, and all the crap I ordered on-line while sick; returned, I’m here to share this recipe with you!
We love chicken tortilla soup! So flavorful and satisfying. I always have a whole chicken in the freezer, and roasted tomatoes in the pantry. Onions, avocados, tortillas, and cilantro are usually restocked weekly. I discovered a frozen southwest veggie mix a couple summers ago. It is the perfect add-in to this soup. This frozen veggie combo also makes a great cold salad with a lime, cumin, cilantro vinaigrette. This veggie mix has become a staple in the freezer as well. This post is not sponsored…I’m sharing this “short cut” with you ’cause that’s what I’m all about.
For the soup
Place one whole chicken* (extra fat, skin and giblets removed), in a large stock pot.
- cover the chicken with 3 quarts of fresh, cold water
- season with salt and pepper
Simmer about two hours, over low heat, until chicken is done – no pink in the thighs.
Remove chicken from pot. Strain the broth into a large bowl and set aside.
Pull the chicken off the bones, removing the skin, breaking the meat into bite size pieces. Set aside.
*You could use rotisserie chicken and three quarts of chicken stock, if your prefer to not cook a whole chicken. Just start with the steps below.
1 large or 2 small jalapeno peppers, minced
1 large, sweet onion, diced
4 T. olive oil
Sauté the onion and pepper in the olive oil over medium heat in your stock pot, about 5 minutes, until tender.
- 1 large can diced, fire roasted tomatoes
- 1 T ground cumin
- Salt, pepper
- 2 bags of southwestern style frozen vegetables
Pour the reserved stock back into the stock pot. Taste for Seasoning. Simmer about 30 minutes.
15 minutes before serving, add the reserved chicken meat to the pot. Simmer gently to warm the meat through. Taste and adjust the seasonings.
While the soup is heating, prepare the garnishes:
Cut 4-5 corn tortillas into strips. Add 4 T of oil to a sauté pan and cook them until lightly brown and crisp. Cool on a paper towel to remove any excess oil.
1 bunch of cilantro, chopped
1 bunch of green onions, sliced
2-3 avocado’s diced
lime wedges – 1 per serving
grated cheese, for serving
sour cream for serving
When ready to serve, ladle soup into a serving bowl bowl. Top with tortilla strips, shredded cheese, avocado, cilantro, onion and sour cream. Add a lime wedge on the side.. This soup is fantastic leftover and also freezes well.
Make it soon, you won’t regret it!
Thanks for stopping by. Have a wonderful evening.