Here's another hearty but healthy (AND simple) soup recipe.... perfect for winter. It's not overly spicy like some tortilla soups are. (If my picky daughter will eat it, I know it's not too spicy - this is her favorite soup.) If you have your cooked chicken ready to go ahead of time, you can get this to the table quickly. The ingredients are probably already in your pantry. I usually make a pot of this after I've made a batch of Home-made Chicken Stock.
Here's what you need:
- 2-1/2 to 3 C. cooked chicken, shredded or cut up
- 2 cloves garlic, minced
- 2 Tbsp. butter
- 4 C. Home-made Chicken Stock; or store-bought broth
- 2 cans (14-1/2 oz.) diced or stewed tomatoes (whichever variety you prefer)
- 1 C. of your favorite salsa
- 2 tsp. ground cumin
- 2 Tbsp. chopped green chilies
- Shredded Monterey Jack cheese (for topping)
- Tortilla chips (for topping)
Melt the butter in a large soup pot or Dutch oven over low heat.
Meanwhile, put into your blender the canned tomatoes, salsa, cumin, and chilies. Puree until everything is combined and smooth.
Add the minced garlic to the melted butter in the pot and cook on low for 2 minutes.
Next, add the chicken stock, and pureed tomato mixture. Turn up the heat and bring to a boil. Then reduce heat, and let simmer, uncovered, for 20 to 25 minutes.
Taste-test the broth for salt - depending on which brand/kind of tomatoes you used, you may need to add a tsp. of salt (or more, but keep in mind you'll be adding salty tortilla chips to the soup). Stir in the cooked chicken and simmer an additional 5 minutes, or until the chicken is heated through.
Serve with shredded cheese and tortilla chips... (Break the chips up into the soup; they soften and become the "noodles"). Serves 8.
This recipe is included at The Country's Cook's "Weekend Potluck". Be sure to stop by and visit - you'll find lots of new recipes from food bloggers all over the country!