Isn’t soup one of the best things ever on a chilly day?
Right now, it’s about 15 degrees F where I live. FREAKING COLD. Especially when it was 60 degrees F just a couple days ago. Seriously.
Luckily, we had some leftover soup in the freezer. I found a new recipe a few weeks back for Chicken Tortilla Soup, made some changes to fit my tastes, and it came out fabulously. So simple, so delicious. And freezes well, too!
Here’s the recipe. Enjoy 🙂
Chicken Tortilla Soup
1 (46 ounce) can reduced-sodium chicken broth
1 (28 ounce) can crushed tomatoes
3 cups cooked chicken, shredded (either leftover or rotisserie)
2 anaheim chilies, diced
2 jalapeno peppers, diced
1-2 red bell peppers, diced
1⁄2 cup yellow onion (diced or grated…see tip below)
3-4 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons hot sauce
1⁄2 teaspoon chipotle pepper (optional)
2 tablespoons minced cilantro (optional)
Garnishes: shredded cheese, avocado, lime juice, sour cream, cilantro, crushed tortilla chips, more hot sauce – whatever you’d like!
If using a slow cooker, throw everything in except the garnishes and let it cook on high for 5-6 hours.
I just used a big chili pot on my stove since I didn’t have time to use the slow cooker. For this method, just saute the garlic and onions over medium heat in about 2 tablespoons of olive oil for a few minutes before tossing all other ingredients (except the garnishes). Stir to combine, then let simmer for at least an hour so the flavors can mesh together.
- If you want other ingredients in your tortilla soup, go for it. I myself don’t like corn or beans (some staples in other soup recipes), so I left those out, but I added red bell pepper to the original recipe. Make it according to your taste buds
- My stomach has trouble handling onions sometimes, but onions give a dish great flavor. So what’s the solution? Shred the onion on a box grater. It melts into dishes better and doesn’t affect my stomach so badly. #winning
Happy eating, folks 😀