Monday, December 22, 2008
Spicy Chicken Tortilla Soup
I’m back! With a spicy recipe for chicken tortilla soup. My absence wasn’t really due to my lack of cooking, although I don’t do nearly as much of it as I used to…it was mostly due to all the repeats I have made over the past few months. Since I’m not in my own kitchen, I just don’t have the urge to try something new. But, I finally caught the creativity bug, and was dying to make something different. I knew I wanted to make a soup, a healthy one, and I had been wanting to make a version of tortilla soup.
I looked at a few recipes, and sort of combined my favorite things from a few of them to create the recipe below. I will say that most of my inspiration came from, gasp, Rachael Ray. I’m not a big fan of her. I try not to watch her on TV, I try not to look at her products in stores, and I try not to make her dishes. But, she knew what she was talking about with this one. Although, big surprise, it took me longer than 30 minutes to make!
nonstick cooking spray
1 lb. chicken breast, diced
1 red bell pepper, chopped
1 yellow onion, chopped
1 can corn, drained
a few large carrots, chopped
2 peppers in adobo sauce (canned), finely diced (I used 3 and it was too hot!)
28 oz. can of stewed tomatoes, juice and all
8 oz. can of tomoto sauce
4 cups chicken stock
1 tspn. cumin
½ tspn. chili powder
1 tbspn. poultry seasoning
fresh chopped cilantro (some to add to soup, some to garnish)
blue corn tortilla chips
3 cloves garlic, minced
diced red onion, for garnish
low fat sour cream, for garnish
low fat shredded cheese, for garnish
I started by getting the onion, pepper, and carrots going with some nonstick spray in a pan. Then, I sprayed the bottom of the soup pot with nonstick spray and added the diced chicken. Add seasoning (except garlic) and continue to cook. Next, add in the vegetables and garlic, and cook for about 8 minutes or so. Then add the stewed tomatoes, tomato sauce, and stock. Stir, bring to a boil, and then let simmer for 15 minutes. Add corn and a handful of chopped cilantro to soup, simmer for an additional 3-5 minutes, and serve.
I sprinkled the tortilla chips in each individual bowl so I could use the soup for leftovers and not have mushy corn tortilla pieces floating everywhere. I ladled the soup into a bowl, folded in crushed tortilla chips, then sprinkled with shredded low fat cheese, cilantro, and diced red onion, then added a spoonful of sour cream.
This soup was soooo tasty! It was on the spicy side, so if you aren’t a fan of heat, I would cut back on the peppers in adobo, or if you want it really mild, eliminate all together. I served with corn muffins and a few extra chips on the side.