I like soup. Ok, I LOVE soup! Especially in the winter. It's warm, filling, and comforting. Unfortunately, today was NOT a day that I needed to make a hot soup. It's not like it's the middle of January and 30 degrees. It's the middle of January and we had a high of over 60. Oh well. At least the soup was yummy.
Soup:
2 tablespoons olive oil
1 yellow onion, diced
salt, to taste
3 garlic cloves, diced or crushed
2 jalapenos, diced and seeded (if preferred to reduce heat)
1/2 teaspoon cumin
1 teaspoon ground coriander
14.5 oz can crushed fire-roasted tomatoes
3 cups chicken broth or stock, low sodium
14.5 oz can crushed tomatoes
4 6-inch white corn tortillas, chopped
3 cups shredded chicken, fresh-rotisserie, or frozen-defrost in microwave for 1:30 minutes
juice of half a lime
Garnishes:
chopped cilantro
lime wedges
fried tortilla strips-packaged or homemade
diced avocado or guacamole
cotija cheese
Heat olive oil in large pot or dutch oven and saute chopped onion with a pinch of salt until translucent or just browned, 5-7 minutes. Add garlic, chopped jalapenos, cumin and coriander. Let saute for another 2-3 minutes.
With an immersion blender:
Blend util smooth the sauteed onion mixture with fire roasted tomatoes, chopped tortillas and 1 cup chicken broth.
With a blender/food processor:
Add onion mixture, fire roasted tomatoes, chopped tortillas and 1 cup broth. Ensure there is still room for the mixture to expand. Take care as hot liquids expand greatly and can create a mess and injury if there isn't enough room in the machine. Blend until smooth. Return mixture to pot.
Let pureed mixture cook another 2-3 minutes. Add in the remaining 2 cups of chicken broth and the crushed tomatoes. Add in the cooked chicken and simmer for 15-20 minutes. Add in the juice of half the lime and season to taste.
Serve in soup bowls or mugs with your choice of garnishes.
Personally, I could have added the seeds of one jalapeno to this. I prefer to under season and under spice as you can add more at the finish. I did add a tiny sprinkle of cayenne to my bowl and could still have used more spice.
*Note, take care when chopping and seeding the jalapenos. They have capsicum in the ribs and seeds which can cause severe irritation to eyes and any open skin. Use gloves if possible, and thoroughly wash hands after handling them.*
The soup overall was quite good, except for the level of heat. I liked my use of frozen chicken. It's quick, and easy. I prefer to warm it up just slightly in the microwave though I imagine you could put it in frozen. I decided not to so that so any frost wouldn't water down my soup. I also used less broth than the original recipe called for as I didn't want it to be too soupy.
To see the original recipe, click here! It came from an episode of The Chew from Michael Symon.
Update: I made this again for Valentine's Day and I added one whole jalapeno and one seeded. I found the spice level much more to my liking! I also added 2 more tortillas before blending and used the whole 4 cup carton of stock. It stretched the soup out a little further but the consistency was still perfect!
Heat olive oil in large pot or dutch oven and saute chopped onion with a pinch of salt until translucent or just browned, 5-7 minutes. Add garlic, chopped jalapenos, cumin and coriander. Let saute for another 2-3 minutes.
With an immersion blender:
Blend util smooth the sauteed onion mixture with fire roasted tomatoes, chopped tortillas and 1 cup chicken broth.
With a blender/food processor:
Add onion mixture, fire roasted tomatoes, chopped tortillas and 1 cup broth. Ensure there is still room for the mixture to expand. Take care as hot liquids expand greatly and can create a mess and injury if there isn't enough room in the machine. Blend until smooth. Return mixture to pot.
Let pureed mixture cook another 2-3 minutes. Add in the remaining 2 cups of chicken broth and the crushed tomatoes. Add in the cooked chicken and simmer for 15-20 minutes. Add in the juice of half the lime and season to taste.
Serve in soup bowls or mugs with your choice of garnishes.
Personally, I could have added the seeds of one jalapeno to this. I prefer to under season and under spice as you can add more at the finish. I did add a tiny sprinkle of cayenne to my bowl and could still have used more spice.
*Note, take care when chopping and seeding the jalapenos. They have capsicum in the ribs and seeds which can cause severe irritation to eyes and any open skin. Use gloves if possible, and thoroughly wash hands after handling them.*
The soup overall was quite good, except for the level of heat. I liked my use of frozen chicken. It's quick, and easy. I prefer to warm it up just slightly in the microwave though I imagine you could put it in frozen. I decided not to so that so any frost wouldn't water down my soup. I also used less broth than the original recipe called for as I didn't want it to be too soupy.
To see the original recipe, click here! It came from an episode of The Chew from Michael Symon.
Update: I made this again for Valentine's Day and I added one whole jalapeno and one seeded. I found the spice level much more to my liking! I also added 2 more tortillas before blending and used the whole 4 cup carton of stock. It stretched the soup out a little further but the consistency was still perfect!
