Quick, Frugal, Yummy…Chicken Tortilla Soup

We got a blue norther through today. I have not seen one that color since one August in Michigan.  It was my Aunt and Uncle’s fiftieth anniversary and we were having a picnic…a blue norther blew through and dropped it 40 degrees in about 30 minutes.

Our temperature didn’t really drop today..too much..it’s supposed to get down to 42 tonight.  I have no way of predicting the winter..I used to depend on the horses’ coats for that..thick meant a colder than normal winter.

Anyway, all of a sudden it is soup season and I didn’t even realize it! One of our favorites is Chicken Tortilla Soup.  I like to keep it on the spicy side for several reasons..besides flavor the substance that makes things hot also happens to be good for your health.  It bumps up your immune system as well as other benefits.  You can buy tortillas to serve with the soup but the homemade ones are so much better. Just cut corn tortillas in strips and fry in deep, hot fat (375F).

I made a vat of this on Sunday because my friend, Andrea, was dealing with a very bad cold/flu/upper respiratory and I wanted to have enough to send over there.  I probably made at least two gallons…anyway..sent some to them, and my family at the rest before monday morning.

If you are having a chilly, blustery day and need something to make you feel loved, cherished, and spicy this is your soup.  You can make it in a crock pot as well.  Just put everything in there except the cheese, tortillas, and sour cream and let it simmer all day.  The house will smell incredible!

Don’t forget to vote in the Boobie Bake-off!

Chicken Tortilla Soup

•   2 onions, chopped
•   4 cloves garlic, minced
•  1 bell pepper, chopped
• 1 tablespoon olive oil
• 2 teaspoons chili powder or Mexican seasoning
• 1 teaspoon dried oregano
• 1 tablespoon dried chipotle granules (1/2 tsp of chipotle powder)
• 3  14 oz cans ro*tel tomatoes
• 2 pints organic free range chicken broth
• 1 pound  whole corn kernels, cooked
•  2 cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
•  3 boneless chicken breast halves, cooked and cut into bite-sized pieces
• Cheddar or Monterey jack cheese, shredded
• Sour cream
• Tortilla chips

1. Heat oil over medium heat. Saute onion, green pepper, and garlic in oil until soft. Stir in chili powder, chipotle, oregano, ro*tel tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn,  beans, cilantro, and chicken. Simmer for 20 minutes.
3. Serve in bowls topped with tortilla chips, sour cream, and cheese.

This is great with Sopapillas for dessert, as long as you are heating up the oil for the chips anyway!

Image:Marye Audet