Happy 2012 to you!!! I know it’s that time of year that everyone resolves to a) lose weight, b) eat healthy, c)save money/get debt-free. One of my goals (I don’t believe in resolutions) is to eat more veggies and I thought soups are a great way to reach that goal since you just throw them all in. I found this soup recipe on Mark Bittman’s How to Cook Everything app for the iPhone (it’s genius with timers and grocery lists built into each recipe… so cool!). I love this chicken tortilla soup for its smoky and spicy flavors. Simply delicious. Don’t take my word for it, try it for yourself!
chicken tortilla soup (serves 4)
2 fresh chiles (I used Serrano but you can use Fresno or jalapeno)
1 ½ lbs tomatoes (halved)
2 TB vegetable oil
3 garlic cloves, sliced
1 large onion, sliced
pinch of dried oregano
4 cups of chicken stock
2 cups of sliced or shredded cooked chicken
1-2 cups of tortilla chips
2 limes, 1 juiced, 1 cut into wedges
1 cup chopped fresh cilantro
1 ripe avocado, pitted, peeled, and sliced
Heat the broiler. On a baking sheet covered with parchment paper or foil, arrange the chiles and tomatoes in a single layer. Put the sheet a few inches from the broiler. Broil for about 3-4 minutes or until charred on one side. Flip them with tongs and char the other side. About 5-8 minutes total. When cool, peel and seed the chiles and chop them (this extra step adds a smoky, spicy flavor to the soup).
Get a large, deep stock pot and heat 2 TB of oil. When hot, add your garlic slices and onion and cook for about 10 minutes or when golden and soft (stir occasionally). Add the tomatoes and chiles, crushing the tomatoes with the back of a wooden spoon. Season with salt and pepper (s+p) and oregano. Add the chicken stock and adjust the heat so the mixture simmers gently. Let it simmer for about 20-30 minutes.
Add in the shredded chicken and tortilla chips and simmer for about 3-5 minutes. Season to taste with lime juice, s+p, and garnish with avocados and cilantro. Enjoy!
I love smoky, roasted tomatoes. Yum!