Can you tell that I had a great weekend? I am loving this September weather.
As soon as the cooler weather moves in, I start craving warm, hearty soup. Last week I had a craving for tortilla soup. I did some internet searching for a new tortilla soup recipe. I was looking for a recipe that was loaded with vegetables and didn't have cream. (It was harder to find than you might think.) I finally found a recipe on sunflowersupperclub.blogspot.com and even though it was called Creamy Chicken Tortilla Soup and contained cream - I decided to go ahead and make it anyway and just leave out the cream.
Ben brought some banana peppers home from a friend at work this week and I wanted to use those in my soup so I swapped them for the jalapeno. (My family isn't too fond of spicy food anyway.) I made a few other changes to the recipe so I am going to give you my - modified - version of the recipe.
Chicken Tortilla Soup
1 pound boneless skinless chicken breast, cooked and shredded
2 tablespoons olive oil
1 small onion chopped
1 small orange bell pepper, diced
3 banana peppers
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/4 cup flour
3 cups chicken broth
1 can (15 ounce) diced tomatoes, undrained
1 can (4 ounce) diced green chilies
1 can (15 ounce) sweet corn, drained
1 can (15 ounce) black beans, rinsed and drained
1/2 lime, juiced
Fresh Cilantro, minced
Corn Tortilla Strips
Roast chicken in the oven with for 40 minutes at 375.
Heat oil over medium heat in a large Dutch Oven or soup pot. Add the onion, red bell pepper and banana peppers and saute for 3-4 minutes until soft.
Add the garlic, Chili powder, cumin, oregano, salt and cayenne pepper. Cook for 1 minute until fragrant.
Slowly add the chicken broth, tomatoes, green chilies, corn and black beans. Bring to a boil, reduce heat and simmer about 5 minutes until slightly thickened.
Remove from heat and stir in the cooked chicken. Squeeze a half a lime into the soup.
Stack tortillas and slice into strips.
Lay strips on a baking sheet, spray with cooking spray and sprinkle with salt.
Bake 8-10 minutes at 400.
Ladle soup into bowls.
I like to put my toppings in separate bowls on the table because not everyone in the family likes the same things in their soup.
Craving satisfied - deliciously! This soup definitely hit the spot on a cool Fall evening. And now, I have lunch for the rest of the week - bonus!