Since our weekend was so hectic and crazy I thought it would be nice to have something in the fridge that we could just pull out and heat up for lunches/snacks/dinner….what have you. I decided on Mexican Tortilla Soup with Chicken. It is truly an easy soup to make and used up a bunch of the vegetables from my CSA.
I adapted the recipe from the Daily Soup Cookbook.
Mexican Tortilla Soup with Chicken
1 lb. Boneless Skinless Chicken Breasts, Cut into Medium Dice
4 Medium Onions, Diced
1 Green Pepper, Diced
2 Garlic Cloves, Minced
2 tsp Dried Oregano
1 Chipotle in Adobo with Sauce, Minced
1 28oz Can of Diced Tomatoes
1 Can of Black Beans, Rinsed
1 Pkg of Frozen Corn, Thawed
8 Cups of Vegetable or Chicken Stock
1/2 Cup Cilantro Leaves, Minced
Garnishes – Tortilla strips, avocado, lime, queso cheese – all optional
Saute chicken until brown on all sides, remove from pan. Add onions and green peppers, season with salt and pepper. Cook for 3-4 minutes. Add garlic, oregano and chipolte pepper. Cook one additional minute. Add tomatoes, black beans, corn and chicken stock, bring to a boil, turn down to a simmer and cook for 30-35 minutes until onions are tender. Add cilantro, cook for 2 minutes and serve.
Garnish as you wish with cheese, avocado, etc. You can make this meal vegetarian by using vegetable stock and omitting the chicken. It is truly delicious either way.