Chicken Tortilla Soup

Even though we are only in the first week of November, it sure is starting to feel like winter here in our neck of the woods.  Thankfully, we haven't had any snow yet, but the temperatures are slowly dropping, and if there is one thing we Minnesotan's can be sure of-the snow will soon follow!!

Which is why I am gathering up all of my soup recipes, and making sure our monthly menu includes several of these warm and hearty dishes!

Since I love the convenience of using my slow cooker(never mind the fact that I think anything that simmers for hours, HAS to be better), I usually start a batch of soup in the morning, and let it cook on low all day.

I have to admit, there are a few recipes in my arsenal that take very little time to prepare, and are just as tasty.

Mom's Creamy Potato and Ham soup is one of them.  This rich and creamy soup-loaded with veggies and big chunks of ham-is definitely one of my favorites, and surprisingly, it only takes 30 minutes to make!!!

But sometimes I like switching things up a bit.  Change is good-right?  And  for me-trying new recipe is always exciting!

Well, except that one time I tried a new recipe for macaroni and cheese-but we won't go there now.

We're talking soup.  Hearty soup-with maybe just a hint of spiciness.

Like this recipe for Chicken Tortilla soup, that I tried for the first time Tuesday night.
 

I was a bit skeptical the first time I read through this recipe and realized it only took 30 minutes.  I can understand 30 minutes for a cream based soup-but a tomato based one???  Hmmm.  That just didn't seem right.

How could all those wonderful spices blend together-in only 30 minutes???

That was the question I had rolling around in my head ten minutes into making the soup.

And then hubby's nose caught a whiff, and soon he was standing over my shoulder.

"It's a new soup recipe," I told him.  "And it should be ready in twenty minutes!"

"Really?" he asked, leaning in closer.  "Doesn't soup need to brew longer than that?"

"Brewing is for beer, honey.  You 'simmer' soup-and yes, soup usually takes longer, but this recipe says it takes only 30 minutes."

"I don't know," he said, looking as skeptical as I felt.  "Maybe I should grab Elsie's number, just in case."

FYI- hubby's threat of ordering out has been ongoing-ever since the macaroni and cheese incident. Which by the way...happened a LONG, LONG time ago!

Not that Elsie's food is bad-because it isn't.  In fact it's very good-but thankfully, (at least that night), we didn't have to order out.

The Chicken Tortilla soup turned out AMAZING!!!

Hubby must have thought so too-because he ended up having two bowls!!!!

Now if only I could find a new recipe for macaroni and cheese!!!!

If you want to check out more of my recipes-you can find them on the From my kitchen page!

And if you'd like to try this quick and easy-yet, FLAVOR FILLED Chicken Tortilla soup, here's the recipe!

Blessings,

Christine

CHICKEN TORTILLA SOUP

                                                                                                                                                                                                             

Ingredients:                                                                                                     

Soup:

        4 cups chicken broth

        2 cups shredded chicken (I use roasted chicken)

        2  (14.5 ounce) cans of diced tomatoes (with juice)

        1 (15 ounce) can of black beans (drained and rinsed)

        ½ teaspoon chili powder

        ½ teaspoon cayenne pepper

        ½ teaspoon black pepper

       1 medium yellow onion
3 cloves garlic (minced)      

        1 Tablespoon olive oil

        1 cup frozen or fresh corn (optional)

Tortilla Strips:

2 tablespoon olive oil

4 corn tortillas cut into ¼” strips

Directions for the soup: 

1.    Add olive oil to a Dutch oven, or medium pot-and saute the onion (about 4 minutes). Add garlic,  chili powder, cayenne pepper, and saute for 1 minute more. 

2.    Stir in broth, diced tomatoes, beans, and black pepper

3.    Bring to boil.  Turn down heat to low, and let simmer for 15 minutes.

4.    If using corn-you can add this now.

5.    Let soup simmer for another 5 minutes.

Directions for the Tortilla Strips.   Add olive oil to a heavy skillet.  Heat oil over medium heat.  Add the tortilla strips (in batches) and fry until golden brown.  Remove with a slotted spoon.  Place on paper towels to drain. 

6.    Add ½ of the tortilla strips to soup.  Let simmer for 5 more minutes.

Serve soup with the remaining tortilla strips, slices of avocado, lime wedges, shredded cheese (I use Kraft’s Mexican Blend),and sour cream.

Makes 6 servings.