Stef here. It’s currently 51 degrees in North Texas. I’m so confused as it was 70 degrees last week and I actually had a dress on. It’s a good day to stay at home, put on some wool socks and fix a pot of chicken tortilla soup. By the way, wool socks are amazing. I was flipping channels one night and was mesmerized by a program on the QVC channel about “the best wool socks in the world.” The guy on the screen kept rolling up his pants to show off the socks he was trying to sell and said “no seriously folks, if I didn’t work here I’d still be telling everyone about these socks.” I shamelessly admit, I’m now the proud owner of several pairs of most badass wool socks on earth. Oh, it’s the simple things that bring us joy!
Soup! That’s what I wanted to talk about. So, I’ve been on a soup kick lately and my favorite soups are the ones that take 30 minutes or less to prepare. What I like about chicken tortilla soup is most of the ingredients are already in your pantry minus the chicken and the tortillas. Lemee tell ya how to make it:
Recipe serves 4
- 2 tablespoons olive oil
- 1/2 small onion, diced
- 2 stalks of celery, diced
- 3 cloves of garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- salt and pepper to taste
- 1 15 oz can of fire roasted diced tomatoes
- 1 15 oz can of black beans, drained
- 1 russet potato, peeled and diced
- 3 chicken breasts cut into bite sized pieces
- 2 cups of chicken stock
- 1 cup of water
- 2 corn tortillas, cut into small pieces
- shredded cheddar cheese for garnish
- lime wedges for garnish
- In a medium soup pot on medium high heat, add oil. Add onions and cook until brown. Add garlic, chicken, chili powder, cumin, salt and pepper, and celery. Stir until chicken is no longer pink.
- Add beans, can of fire roasted tomatoes, potatoes, chicken stock, and water. Cover with lid and simmer on low heat for 15 minutes.
- Ladle over soup bowls and garnish with cheese and corn tortillas. Squeeze fresh limes over soup and serve.