Classes are back in session starting today. As much as I love teaching, I enjoy having my evenings free. For a woman that loves to cook, lecturing 2 nights a week (I’m gone from 4:15pm to about 9pm) really puts a damper on any dinner plans — making or eating.
Needless to say, I’ve been enjoying my evenings off…by cooking.
I love spicy, thick soups such as Chicken Tortilla Soup. But if I’m being honest, the ingredient list is what lead me to this soup. I have seen anaheim peppers at grocery stores for years, and I’ve never (at least to my knowledge) had one. Plus, I love poblanos and jalapenos.
At $1.99-$2.99/lb, peppers are an ingredient I would love to use more of (do you know how many jalapenos you can buy for $1.99!?). Besides, I usually have about 30 corn tortillas on hand because who needs a stack of 50 for 2 mouths? Oh, and they’re cheap, too.
I was also drawn to this recipe because I got to shred chicken — a task I previously despised (I usually beg and plead to put Mr. Prevention to work shredding chicken. I usually do not get my way). But, I recently ran across one wise blogger who suggested shredding chicken in a stand mixer with a paddle attachment.
Curiosity got the best of me. And I’m so glad it did.
Shredding chicken in a stand mixer is flipping GENIUS…and it works just as good as an efficient cook with 2 forks and far too much time and patience.
I also decided to remove my immersion blender from the box and give it a whirl. Who knew soup-making could get any easier? Two shortcuts and a killer recipe. Happy gal.
Chicken Tortilla Soup slightly adapted from Elly Says Opa!
2 Tbsp olive oil
1 lb (about 3) boneless, skinless chicken breasts
3 6-inch corn tortillas, cut into 1-inch squares
2 anaheim chili peppers, seeded and diced
1 poblano pepper, seeded and diced
1 jalepeno, seeded and diced
1 cup frozen or fresh corn
1 yellow onion, diced
3 cloves garlic, minced
2 tomatoes, cored, seeded and chopped
8 oz tomato sauce
1/2 Tbsp ground cumin
1 bay leaf
8 cups low-sodium chicken broth
salt and pepper, to taste
In a stockpot, heat the oil. Sprinkle the chicken with salt and pepper and then cook it in the oil, just to brown on both sides. Remove the chicken, leaving the oil behind.
Add the tortilla squares and cook over low heat until they are slightly crisp. Add the peppers, onion, garlic, and corn and stir until they are coated by the oil. Add the tomatoes, cumin, bay leaf, and tomato sauce. Simmer for 10 minutes to combine the flavors and cook the vegetables.
Add the chicken broth and chicken breasts. Bring the soup to a boil and then reduce to a simmer. Simmer for about 20-25 minutes, until the flavors have developed and the chicken is cooked through. Remove the chicken from the soup and shred. Set chicken aside.
Remove the bay leaf and pulse process the soup in your food processor (in batches, if necessary) or immersion blender, to your desired consistency. Add the shredded chicken back into the soup. Serve hot. Yield: 12 cups.
Nutrition Information (per cup): 118 calories; 3 g. fat; 18 mg. cholesterol; 181 mg. sodium; 11.2 g. carbohydrate; 1.6 g. fiber; 11.9 g. protein
Result: Spicy, thick, and packed with flavor! If you are sensitive to heat – BEWARE! This is not for the weak! I did not find the spiciness over-powering, but I would suggest removing the seeds and ribs from your peppers, or testing them for their heat first (heat can vary a LOT from one pepper to the next, even of the same variety). Mr. Prevention loved this soup, as well…he even requested to take the leftovers to work. Enjoy!
Money Matters: I get my chicken from Trader Joe’s for $2.99/lb. The total cost of my peppers ($1.99/lb for jalapenos and $2.99/lb for poblanos and anaheims) was $1.17. I get 50 tortillas for $2.19 (I used 3 — $0.13). Tomato sauce is $0.60 for an 8 ounce can. Onions come in at $0.50 each. I recently found low-sodium at Cost Co for $1.25 for a 32 ounce carton — I used 2 in this recipe. Two tomatoes (about 1/2 lb) came to $0.64. The total cost of the recipe comes to $9.21 or $0.77 per cup – about $1.54 for 2 cup serving.
Long one today. Clinic then teaching. I…can…do…it! My patients have started to say their goodbyes and some of them just melt my little heart. It’s hard to leave when you feel loved & appreciated