Wow, so I have officially abandoned this blog. I contemplated starting a new one today for fear people would look through old embarrassing posts, but i'll risk it because i'm lazy.
Apparently I love Mexican/Southwest style food because that's what my last post was about. I guess i need to get some new cooking inspiration.
So.... moving on to this soup. After our Mexico trip ( in Feb) I was craving some good, authentic tasting tortilla soup. I looked up a recipe online and after tweaking it quite a bit this is what I came up with. Everytime I make it Manoah says it was my best one yet (he is so complimentary, lol) and eats like 10 bowls. The best part is its very healthy too!
60-65 oz of Chicken Broth ( I use the organic, free range stuff from Whole Foods)
4 cups of tomatoes diced
3 cups Chicken shredded ( I usually boil it on the stove and then add the broth to the soup)
2 anaheim chilis
1/2 jalapeno (this is up to you and the spice level you like)
1/2 diced onions
2 cloves fresh garlic
2Tbl minced cilantro
2 tsp cumin
1Tbl chili poweder
1 dried Chipotle pepper
1 can black beans
salt and pepper to taste
Saute onions and garlic together in a little bit of oil over low heat until the onions are clear
Combine all the peppers, 1/2 the tomatoes, cilantro, chili powder, chipotle pepper and a little bit of the broth in a food processor ( I use my nutrabullet) to make the soup base.
Combine the chicken broth, soup base (made above) and water from the poached chickens.
Add the remaining tomatoes, the sauted onions and garlic, chicken and the black beans, bring to a boil.
Salt and pepper to taste
It tastes best if you let it simmer for about 10-15 min.
Garnish with:
fresh avacado
cliantro
cheddar cheese
sour cream
lime juice
organic tortilla chips
And that's it folks!
P.s. It usually takes me about 30-40 min to make.
