Now that the snow has finally come, soups are on the menu. I was wanting a spicy soup for dinner. So, I started digging around in the pantry and in the freezer. This is what I came up with, a brothy, spicy chicken soup. It was just what we needed.
I fried up a couple of flour tortillas to serve along with the soup. I prefer the corn tortillas, but flour is what I had on hand. I just put a little oil in a skillet and when it was hot, fried the tortilla on each side. It was crispy and golden brown. I cut the tortillas with a pizza cutter and served with the soup.
The left over fried tortillas, that we didn’t eat, were drizzled with honey, sprinkled with cinnamon sugar, drizzled again with chocolate syrup, and a little dollop of whipped cream on the side. A quick version of sopapillas. A quick, yummy little sweet treat.
Snow Storm Spicy Chicken Taco Soup
2 cooked chicken breasts, cut up in bite size pieces
1 potato, diced (I prefer a red potato, but any potato will do)
1/2 cup purple onion, finely chopped
1 can Ro-Tel diced tomatoes and chilies
3 cans low sodium chicken stock
2 teaspoons ground cumin
1/4 teaspoon Mexican oregano
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
juice of 1/2 lime
Into a large, heavy bottom pot put all of the above ingredients. Let simmer about 45 minutes on low/medium heat or until the potato is tender. Taste to see if you need to add any additional spices. Also, taste to see if you need to add more salt.
Optional ingredients for soup: 1 can black beans drained and rinsed, frozen corn, chopped fresh tomatoes
Serving suggestions: diced avocado, corn or flour tortilla strips which have been baked or fried, sour cream, shredded jack cheese, shredded cheddar cheese, freshly chopped cilantro.
This can also be made in a crock pot. Cook all day on low heat or half the day on high heat.
Chicken: you can also use rotisserie chicken, boiled chicken, oven roasted chicken, leftover cooked chicken.
Tomatoes: you can use a small can of chopped green chilies and a can of petite diced tomatoes in place of the Ro-tel.