Even though the temps are still in the 80s here, I’m craving soup. Chicken tortilla soup, to be exact. Even though I’m sitting in front of my tower fan as I type trying to dry the sweat after eating a bowl of my spicy (!!!) hot soup on a rather warm fall evening, I must say, it was worth it. And it is definitely blog-worthy.
The big fat red ones are jalaps. Red jalaps. As it runs out, red HOT jalaps, that is. There are only a few of what I picked today! Funny that my pepper plants go crazy in OCTOBER. |
I didn’t really follow a recipe for this soup. I had one out as a guide, but ended up not using it. I’m blogging about it now so I don’t forget what I did. Cause I may or may not have written it down. Oopsies…?
But it’s rilly rilly easy.
I pinky promise.
Chicken Tortilla Soup
adapted from my nugget
- 1.5 lbs boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 jalapeno peppers, diced (seeds included)
- 4 cayenne peppers, diced (seeds included)
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp sea salt
- 8 cups (2 quarts) chicken broth
- 1 (4 oz) can diced green chilies
- 1 can hominy, drained and rinsed
- 2 cans black beans, drained and rinsed
- 1 can fire roasted diced tomatoes
- 3-4 tortillas, cut into strips (I used Ezekial 4:9 Sprouted Grain Tortillas)
- juice of 2 fresh limes
- shredded mozzarella jack cheese for serving (I used Mozzarella Flavor Veggie Shreds)
- fresh cilantro, chopped, for serving
Bring a large pot of water to a boil. Add the chicken breasts and simmer for about 20 minutes, until chicken is cooked thorough. Drain and set chicken aside to cool. Once cool, chop into cube-sized pieces.
Heat the olive oil over medium heat in a very large pot. Once hot, add the diced peppers and cook for five minutes, until soft. Add the garlic and cook for another minute. Add the chili powder and cumin and mix until well combined.
Pour in the chicken broth and add the diced tomatoes, hominy, black beans, green chilies, diced chicken and salt. Bring to a boil.
Finally, add the tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese on the side.
Serve with blue tortilla chips!! |
Bridget says
em, this looks sooo yummy! my feet are freezing right now so soup sounds EVEN BETTER!