Foodie Friday -- Chicken Tortilla Soup

Problem: rotisserie chicken sitting in the fridge. I had deboned it the previous week, but it was time to use it up.

Solution: Chicken Tortilla Soup

I found a version, well, actually I found numerous versions of this soup, but I didn't make my own fried tortilla chips--are you kidding me? What kind of nut has the time to do that?

And it looked a little bit boring, so I spiced it up with the peppers. I didn't think about adding zucchini until later in the day after I went to the store, so it didn't get put in there.

BUT if you follow this recipe and add the zucchini, it's pretty darn close to tasting like the Chicken Tortilla Soup that is served at On The Border.

Totally unintentional, but there it is.

Chicken Tortilla Soup

2 Tbls. oil

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

1 poblano pepper, seeded and chopped

½ cup fresh cilantro, chopped

6 cloves garlic, minced

1 ½ Tbls. cumin

1 Tbls. chili powder

½ tsp. black pepper

2 tsp. salt

2 Tbls. flour

3 bay leaves

2--14 ½ oz. cans diced tomatoes

8 cups chicken broth

Chicken meat from one rotisserie chicken, cubed

Cooked Wild rice—make according to package directions—it usually takes 30-35 minutes so start rice about the time you start the soup.

Avocados, sliced

Monterey Jack cheese, shredded

Cheddar cheese, shredded

Tortilla chips, crushed

Sour cream

Heat oil in large pan over high heat. Add onion, peppers, garlic and cilantro; sauté for about 3 minutes. Add cumin, chili powder, black pepper, salt and flour; stir and cook for a minute or two.

Add two cans of diced tomatoes and bay leaves.

Add chicken broth and bring to a boil. Reduce heat and cook for 10 minutes before adding rotisserie chicken *if you are adding raw chicken, add when soup comes to a boil*.

Adjust seasonings—more salt might be needed.

Cook for 15-20 minutes. Remove bay leaves and enjoy!

 *do not add the rice to the pot of soup--it will turn to mush*

Assembling:

½ cup of wild rice in bowl. Add 8 oz. of soup. Top with crushed tortilla chips, cheese, avocados, etc. Enjoy!

 

Tips & Tricks:

·         Yes, the cumin and chili powder are in TABLESPOONS

·         When chopping the peppers, you might want to wear gloves

·         If you don’t use gloves expect the skin under your nails to tingle. . . jus’ sayin’

·         If you want it hotter, keep the seeds and the membrane inside the peppers

·         Cut the top off the pepper, pull out the seeds, cut them in half and proceed to dice them from the inside as the outside of the skin is tough. Be careful, because it might squirt you with juice as you cut. DO NOT RUB EYES!

·         Again, I use the Better Than Bouillon chicken base. I usually add a bit along with the spices and then add the water later.

·         I used rotisserie chicken because I had it in the fridge and it needed to be used. If you don’t have pre-cooked chicken, simply cut up four boneless, skinless chicken breasts and add after the soup comes to a boil. The chunks will cook in the broth. –just don’t taste test your flavors until after the chicken is cooked.

·         If you want to add zucchini, then slice one zucchini into rounds and half them. Add when you add chicken

·         If you want a thicker soup after it cooks down—mix 1 Tbls of cornstarch with ¼ cup of broth. Add to soup. Depending on your preference, you might need to repeat.

·         To put a healthier spin to the toppers—use 0% plain Greek yogurt instead of sour cream, --use a reduced fat shredded cheese, --or baked tortilla chips.

·         This recipe is Weight Watcher friendly—roughly 5 points per 8 oz. serving. Rice will cost you extra points, unless you are on the Simply Filling technique.

Enjoy!