Hi. Welcome back to the real world. Well, not quite yet, actually. My work is closed today so I am sitting on my couch being lazy and it couldn’t be better. I have the two fur friends to keep me company.
FeistyCat, look at the camera!
After two weeks of indulgences and wonderful food; it will be nice to get back to more healthy and “normal” meals. Soup is one of my cold weather favorite meals. They are also a great way to eat up some vegetables. This is one of my favorite, spicy chicken soups. I call this chicken tortilla soup – but it isn’t like the kind you get at the Ground Round or another restaurant. It isn’t smooth and creamy, but chunky and only a bit creamy.
Spicy Chicken Tortilla Soup (not all the ingredients are pictured above – I was slacking this day)
In a large saucepan, sauté:
- 1 chopped medium onion (about 1 cup) and
- 2 minced garlic cloves (about 2 tsps) in
- 2 tbsps vegetable oil
- over low heat for 5 minutes until onion is softened.
- Add one 4 ounce can green chiles — chopped
- a can small chopped jalapenos
- a 15-ounce can Italian-style stewed tomatoes (chopped and with their own juice)
- a can of Rotel
- a can of tomato sauce
- a can of corn (I did not have this and used frozen mixed veggies instead, which was fine)
- 4 cups chicken broth
- 1 tsp pepper
- 2 tsps worcestershire sauce
- 1 tsp chili powder
- 1 tsp ground cumin
- garlic powder
- 1/2 tsp hot sauce, or more to taste
- fresh cilantro
Simmer for 20 minutes.
In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.
Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.
Garnish with tortilla chips, cheese, corn chips, more sour cream, cilantro, jalapenos, onions, etc – whatever you prefer.
Starts with a large soup pot and sauté your onions and garlic. Add in green onions and jalapenos after they have softened a bit.
After adding in your tomato products, add in a can of corn. In my case, I didn’t have a can of corn so I used some frozen mixed vegetables instead. They worked our surprisingly fine.
A note on the chicken in the back – the recipe calls for chopped, cooked chicken breast. I made some chicken thighs in the crock pot and just took off the skin and bones and that worked fine. That is a much cheaper alternative than chicken breasts.
Me, cooking in action. Thanks to Mr. FeistyEats for snapping that photo.
He also snapped these photos. He was pretending to be my paparazzi and was cracking me up.
This recipe calls to add in some equal parts flour with water and bring the soup to a boil. This helps thicken up the soup. I also added in some light sour cream to make the soup a bit more creamy without adding a lot of fat to the pot.
These small additions make a big difference to the soup.
I threw a big tortilla with pepperjack cheese in the oven until it got nice and melted to serve as a dipper for our soup.
I also topped mine with a few corn chips. Yum! Other topper possibilities are endless: cilantro, onion, jalapenos, more hot sauce, etc.
This make a big batch and leftovers heat up nicely for work.
Have a happy New Year. He is to 2012 being a great and healthy year.