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.
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.
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. ;)