Tuesday, November 20, 2012

Chicken Tortilla Soup

I think I just turned it into soup week up in here! Tis the season for soup making! Come back tomorrow for another one of my favorites! But for today I've got an easy version of chicken tortilla.
Once the temps drop, my cravings for soups increase. I'm sure many people that live in the cold parts of the country this time of year can relate. There's just something about enjoying a warm bowl of soup during the brisk, cool months that's nostalgic and comforting. Here's another to add to your winter line-up.

This chicken tortilla is simple to make and has just the right texture- not as all thick but some tightness so it's not too brothy. Feel free to adjust the level of heat; I'm a whimp and cannot take much spicyness of any level.
Now Josh, my brother, he likes pretty much all of it. He even eats the hot sauce made with ghost peppers, the hottest ones out there. I think he's just crazy! You won't find me sampling those hot, spicy eats. Whimpy levels for me all the way. Kaydin too, she will not eat it if it's too "picey" as she still calls it. 

Chicken Tortilla Soup
Ingredients: 1 Tablespoon vegetable oil
2 large chicken breasts, cut into bite-sized pieces
1 small onion, chopped
2 Tablespoons taco seasoning (or 1 recipe homemade taco seasoning)
1 Tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (or more or less)
3 Tablespoons fresh cilantro, chopped
1 can pinto beans, drained and rinsed
juice of 1/2 lime
32oz  chicken broth, divided
2 Tablespoons masa or cornmeal
1. Heat oil in a large soup pot over medium heat. Add chicken and onion then sprinkle in taco seasoning, paprika, and salt. Stir well then cook until chicken is cooked through and onions are tender, about 10 minutes. Add cumin, chili powder, and cayenne pepper, then saute for one more minute. Add cilantro, pepper to taste, pinto beans, lime juice, and 3-1/2 cups chicken broth then simmer for 20 minutes, stirring occasionally.
2. Meanwhile, make pico de gallo, chop avocado, and combine remaining 1/2 cup chicken broth with masa or cornmeal in a small bowl. When soup is done simmering, drizzle in chicken broth/masa mixture, and simmer for 10 more minutes. Serve topped with crushed tortilla chips, chopped avocado, cilantro and pico de gallo or salsa.