![]() Top with avocado, tortilla strips, and lime juice. Bring to a boil and let simmer for at least 15-20 minutes. Add shredded chicken, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth.Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften. Preheat a pot with oil over medium-high heat. Saut onion, garlic, carrot, zucchini, and corn in olive oil to soften slightly 5 minutes.Homemade tortilla strips (or just crushed tortilla chips) Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Rotisserie chicken, or pre-shredded chicken, both work great for a super quick and easy weeknight soupġ/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish) In a large saucepan heat the vegetable oil. If you end up trying it, I hope you like it! Bring to a boil, then turn down to a simmer. Add to the pot the remaining soup ingredients (including whole chicken breasts if using). ![]() Add the onion and garlic and cook, stirring until soft, about 3 minutes. Including the easy recipe below in case you’re looking to try it… it was easy enough to make on a weeknight… but you could also meal prep this on a Sunday, defrost it, and then have it mid-week as well. In a large pot, heat the oil over medium heat. Bring soup to a boil over medium-high heat cook, stirring occasionally, until thickened, about 1 minute. Mix cornstarch and water in a small bowl until smooth gradually stir into soup. We made enough to have leftovers the next day… and can’t wait until we can make it again (maybe Sunday when temps hit 73…)… Stir in chicken reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Add the shredded chicken and heat through. Bring to a boil then reduce heat and simmer for 15 minutes. Add the chicken broth, tomatoes with its juices, and dried dill. We also love pozole soup (there is this one restaurant in Santa Barbara that makes the best version!)… so added a twist with this recipe and tossed in some hominy… the texture it added to the soup was amazing. Sauté the onions, garlic, and crushed red pepper until onions are soft but not browned, about 5 minutes. And a chicken tortilla soup sounded pretty tasty. So when October (or maybe it was the very end of September…) hit, I decided to try my hand at a new soup recipe to kick of soup season. The weather doesn’t always agree with that plan, so we often have a hearty, warming, soup… all while the AC is going… the true sign fall has arrived for us, haha…. Whenever October rolls around, I’m ready to transition from outdoor BBQing to soups on the stovetop. ![]()
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