We started this thing called ‘Soupy Sundays’ last April. It has saved us a ton of money (soup is super cheap to make), is great to make on a Sunday (leftovers for lunches during the work week), and saves a ton of time. So… expect a lot more soup recipes to soon follow!
I got this recipe from a high school friend, Fernanda on her blog, but made a few adjustments to make it my own. She has some wonderful recipes on her site and I highly recommend you try some of them out. My Husband and I make this soup at least a few times monthly. It not only makes for a great dinner, but the leftovers are phenomenal!
Here is what you need:
Here is what you need:
Start by poundin’ out the chicken breasts.
Now throw them into a preheated pan on the stove, and cook until golden brown.
Dice up your Anaheim, Garlic, and Onion, and drain your chiles.
Note on garlic: Get a press. You wont regret it... look at how easy this was!
Throw it in the press.
Throw that stuff in a stock pot with a little oil.
Rinse your beans (and corn if you’re using canned)…
Pull the hairy stuff off the corn. Rinse it.
Get a bowl, and start cutting from the top…
This is where you would dice your tomato. But I forgot to take a picture. So let's just pretend we're dicing it right now...
Now add that tomato, corn and beans to the pot.
And cut your chicken into bit-sized pieces…
Now add that tomato, corn and beans to the pot.
And add the chicken to your pot...
Give it a good stir and let it sit for 30 minutos.
Speaking of tortillas, I use this kind:
Ladle your soup into a bowl…
- It has less carbohydrates than sour cream or regular yogurt.
- It’s got more protein than sour cream or regular yogurt.
- It’s thicker and creamier than sour cream or regular yogurt.
- It’s lower in sodium than sour cream or regular yogurt.
Now, regular yogurt has more calcium than Greek yogurt, but hey, the stuff above is pretty good, right?!
Back to the soup.
Add a little cilantro (optional)… Mom would hate it if it had cilantro. She says cilantro tastes like feet. I beg to differ. I didn't have cilantro at the time... let's just pretend that green tail onion is cilantro, ok?
And some Avocado...
Chicken Tortilla Soup
Level: Easy
Prep Time: 15-20 Minutes
Cook Time: 30 Minutes
Makes: Approximately 10 (1 – Cup) Servings
Ingredients:
Chicken:
- 3 – Chicken Breasts
- 2 – Tsp Garlic Powder
- Salt and Pepper to taste
Soup:
- 1-2 – Small (4-oz) cans (or one medium can) green chiles (If you can get a hold of them, my family and I LOVE the Hatch, New Mexico green chiles. We keep them on hand in the freezer and thaw them out as we need them.)
- 2 – Medium Tomatoes (I like hot house, any kind works through)
- 1 – Large Onion, Diced
- 4 – Fresh garlic cloves, Minced
- 1 – Anaheim chile pepper, Diced
- 1 ½ - Tsp Ground Cumin
- 1 – Tbsp Chili Powder
- 1-2 – Tsp Cayenne Chili Powder (I like 2 Tsp – makes it nice and spicy)
- 8 cups – Chicken Stock
- 1 – Can (16 oz) Black Beans, Rinsed
- 1 – Can (16 oz) white corn, Rinsed (or two fresh corn cobs, shucked)
- Optional : Fresh Cilantro
Toppings:
- 2 Limes
- Sharp Cheddar Cheese
- Greek Yogurt
- 2 Large Avocados, Diced
- Tortillas
Directions:
Drizzle olive or vegetable oil into a large pan and set the temperature to medium.
Pound out your chicken to about ½ inch thick. Put salt, pepper, and sprinkle garlic powder on both sides of the chicken breasts in your preheated pan. Cook chicken breasts until both sides are golden brown and completely done. Best cooking practices say to cook chicken breasts until the internal temperature is 170 degrees. This typically takes about 10 minutes. Cover and set aside.
With a stockpot, drizzle with olive or vegetable oil and set the temperature to medium.
When the pot is hot enough, add green chiles, onions, minced garlic, and Anaheim chile peppers. Sauté until the onion is translucent. This takes about 3-5 minutes. Add in cumin, chili powder, and cayenne pepper.
Add your chicken stock. Raise the temperature to medium-high until the water boils. Keep the pot uncovered.
Slice chicken into bite-sized pieces. If you prefer, you can also boil the chicken and shred it if you like that texture.
Rinse your black beans and corn (or shuck your corn if you got fresh).
Pound out your chicken to about ½ inch thick. Put salt, pepper, and sprinkle garlic powder on both sides of the chicken breasts in your preheated pan. Cook chicken breasts until both sides are golden brown and completely done. Best cooking practices say to cook chicken breasts until the internal temperature is 170 degrees. This typically takes about 10 minutes. Cover and set aside.
With a stockpot, drizzle with olive or vegetable oil and set the temperature to medium.
When the pot is hot enough, add green chiles, onions, minced garlic, and Anaheim chile peppers. Sauté until the onion is translucent. This takes about 3-5 minutes. Add in cumin, chili powder, and cayenne pepper.
Add your chicken stock. Raise the temperature to medium-high until the water boils. Keep the pot uncovered.
Slice chicken into bite-sized pieces. If you prefer, you can also boil the chicken and shred it if you like that texture.
Rinse your black beans and corn (or shuck your corn if you got fresh).
After the water comes to a boil, add the chicken, tomatoes, black beans, and corn. Cover the pot, and set the temperature to low. Set a timer for 30 minutes to allow the flavors simmer and merge together.
While the soup is simmering, I usually make my tortillas. I LOVE this soup with tortillas. I find the easiest tortillas (and most tasty!) are those from Costco (pre-made that cook up in just about 30 seconds each). Or, if you have a Fry’s nearby (Arizona only, I believe), my cousin Bryan got me turned on to the ‘My Nana’s’ tortillas, that are also pre-made and ready to be cooked up on the stove.
I like to individually create and top each bowl. I usually cut the limes in half, and squeeze a few drops into my soup, then top with the sharp cheddar cheese. Add a dollop of Greek yogurt (it tastes exactly like sour cream, yet has a lot of protein), and a few pieces of diced avocado. Optional: Sprinkle with a little chopped cilantro for an extra kick.
