Sunday, February 15

Chicken Tortilla Soup + 5 Ingredient Guacamole

The perfect Sunday afternoon for me starts with a pot of soup. Sundays have become "soupdays" at our house - especially this winter. While soup simmers on the stove I can get so much done around the house - vacuum the rugs, fold some laundry, empty the dishwasher, etc. Plus, having the leftovers in the fridge makes packing lunches for the week a cinch.

I have been pretty bad about posting recipes the past few months, but this one had to get on the blog ASAP! This is not a recipe to save for the weekends, either. Not only does it taste amazing, it comes together in under and hour making it perfect to throw together for a weeknight meal. If you buy your chicken already cooked it's even faster!

When making this chicken tortilla soup - I really don't advise housework unless you feel like you just have too. Instead, throw together this five ingredient guacamole (a great soup topper) and make a pitcher of margaritas. Trust me!

Serves 4

Chicken Tortilla Soup

2 large chicken breasts (cooked)
6 cups of chicken broth
2 tbs canola oil
2 green onions chopped (white and green bits)
1 small yellow onion, chopped
3 cloves garlic, minced
2-3 jalapenos, seeded and chopped
Juice of 1-2 limes
1/2 cup cilantro, chopped finely
1 tbs cumin
1 tsp cayenne pepper
3/4 cup of black beans, rinsed and drained
3/4 cup roasted corn, seasoned with cayenne, cumin, and salt
salt and pepper to taste
Optional toppings: guacamole, queso fresco, tortilla strips, and fresh jalapeno slices

Heat oil in a heavy bottomed stock pot. Add onions, garlic, and peppers. Saute on medium-high heat until tender about 4 minutes. Add chicken broth, chicken, beans to the onion mixture. Season with lime juice, cilantro, cumin, cayenne, salt and pepper. Allow flavors to come together while you roast the corn, reducing heat if needed.

In a cast iron skillet, add corn (either cut from the cob or frozen) and stir to ensure even seasoning. On high heat, allow the corn to brown, stirring minimally, and then add to soup. 

Allow soup to simmer on low for about 20 minutes. Taste regularly and adjust seasoning as preferred.

While soup simmers, throw together guacamole. It is delicious stirred into the soup and along side with some chips. 

5 Ingredient Guacamole

2 ripe avocados
1/2 small yellow onion, chopped
1/2 jalapeno, seeded and chopped
1/4 cup cilantro, chopped
Juice from 1 lime
Salt to taste (a little cumin and cayenne pepper are nice too!)

Add all ingredients to your food processor or blender on low until you reach desired consistency.