Chicken Tortilla Soup

Posted on February 11, 2009. Filed under: Soups |

It has been the perfect weather to really enjoy soup lately. Blustery wind, a slight chill, and some occasional drizzle and rain. I am not a huge fan of rain or cold. I really enjoy the summer and hot days and nights. But I am trying to enjoy this weather because there is so much food that tastes soooo good when it is cold and rainy.
I made this last night for dinner. I absolutely love it! In fact, I love it so much that I am eating it again for breakfast today.

I didn’t take any pictures b/c I let my dad borrow my camera yesterday. But it is soup, you can imagine it.

Serves 4
2 chicken breasts, boneless, skinless, butterflied (cut in half lengthwise)
Kosher salt and freshly ground black pepper
Olive Oil
1 cup chopped onions (1 onions)
1 cup chopped celery (2 stalks)
2 carrots chopped carrots
1 zucchini, diced
4 large garlic cloves, chopped
4 cups vegetable stock
1 cup chicken stock
1 (28-ounce) can diced tomatoes in puree
1 can (16 ounces) black beans, drained
1 can corn (16 ounces), drained
1 cup sliced cremini mushrooms
1 teaspoon ground cumin
Pinch Cayenne Pepper
1/4 to 1/2 cup chopped fresh cilantro (optional)

To serve
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips

Dutch Oven Directions:
Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle shred the meat. Cover and set aside.

Meanwhile, heat 2 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, zucchini and carrots and cook over medium-low heat for 10 minutes, or until the onions starts to brown. Add the garlic and cook for 30 seconds.

Add the stock, tomatoes with their puree, cumin, 1 tablespoon salt (depending on the saltiness of the stock), 1 teaspoon pepper, cayenne pepper, and the cilantro, if using.

Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Using an immersion blender, puree the soup.
*This will give it a thick, almost creamy, consistency, without using any cream. My immersion blender pooped out, so I ended up blending it in batches in my blender. Which worked perfectly fine. Only fill the blender a little less then half way because hot soup will explode out of the top is it is too full (I know from experience 🙂 )

Add the shredded chicken, beans, corn, mushrooms and season to taste. Simmer for another 15 minutes.

Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.

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