Tortilla Soup

19

January 30, 2012 by Dana

I, for one, was thrilled that the temperature was well above freezing this weekend.

And not just because I hate the winter.  But because it precluded any chance of snow.  And for that I was thankful.

You see, last weekend we had snow. The first snowfall of the season, in fact.  Unless, of course, you include Halloween weekend as part of the “season.”  I don’t.  So in my book, it was the first.

And unlike most people, who are excited about the first snowfall and celebrate by building snowmen, making hot chocolate, and cuddling by the fireplace, I did none of those things.

Instead, I took the opportunity to carry my friend on my back, slip on the slush, fall, rip my tights, skin my knees, and bruise both knees and a shin.

I blame the snow.

So when I learned that this weekend would be snow free, I celebrated in a more responsible manner:  I made soup.

Yes, delicious Tortilla Soup.  Much less dangerous.  Much more tasty.  I’d say it was a good decision all around.

I adapted this recipe from the one posted here by burleydee.

Ingredients 

2 lb boneless, skinless chicken breast
2.5 cups chicken broth
2 cups water
14 1/2 oz canned diced tomato
1 cup salsa
12 oz canned sweet corn
2 tsp ground cumin
2 tsp paprika
1 tbsp lime juice
1 jalapeno pepper, seeded, chopped fine
1 1/2 cup cooked brown rice (about 1/2 cup uncooked)
1/4 cup chopped cilantro (optional)
1 zucchini, sliced thin and quartered
8 oz Monterey Jack cheese, shredded
1 avocado, peeled and sliced
crushed tortilla chips

As I mentioned above, the cilantro is optional.  I didn’t use it, but I would imagine if you are one of those people  that actually likes cilantro, then by all means, go crazy.

Directions

1.  In a sautee pan, poach chicken breast until cooked through.  Remove chicken from pan and shred using two forks to shred.  Be very careful as chicken will be extremely hot.  

2.  In a large stock pot, combine shredded chicken, broth, water, tomatoes, salsa, corn,  cumin, paprika, lime juice, jalapeno pepper, rice, and cilantro (if using). Bring soup to a boil then immediately cover and reduce to a simmer.  Simmer for one hour.

3.  Ladle soup into bowls, and top with diced avocado, shredded Jack cheese and crumbled tortilla chips.  Makes 8 servings.

I have to say, this soup was delicious!  It was perfect for a cold-but-not-quite-freezing day, and I bet it would be just as good on a freezing day, too.  ;)