My number one New Year’s Resolution this year is to work on my blog and write posts more often. Fortunately I received plenty of new cookbooks for Christmas, so I should be spoiled for choice on new recipes!
After many delicious heavy dinners these past few weeks we decided that chicken soup would be a good way to detox from the holidays. This tortilla soup uses chipotle peppers which have a very distinctive smokey flavor. It is a very easy weeknight dinner with simple ingredients. We kept the meal carb-free (mostly) but I think some quesadilla wedges would make a delicious side
Tortilla Soup (serves 6)
6 cups low-sodium chicken broth
1 lb boneless, skinless chicken brest
salt and pepper to season chicken
1 Tbs vegetable oil
1 onion, diced
1 Tbs chipotle peppers in adobo sauce, minced
2 tsp tomato paste
2 cloves of garlic, minced
2 Tbs lime juice
tortilla chips, crushed
3 roma tomatoes, seeded and diced
1 avocado, diced
In a large, covered saucepan, bring broth to a boil. Set aside.
In a Dutch oven or heavy bottomed pan, heat oil on medium high heat. Add chicken and brown on all sides, approximately 5-7 minutes. Transfer chicken to a plate. Set aside.
Add onions and a pinch of salt to the hot oil and brown for 5 minutes. Add chipotle, tomato paste and garlic. Cook until garlic is fragrant, about 45 seconds.
Turn down the heat to medium-low. Add heated chicken broth to the Dutch oven, scraping any bits off the bottom on the pan. Add chicken back into the Dutch oven. Cook, covered, for approximately 10 minutes until the chicken is cooked through. Remove chicken from the pan and shred it finely with two forks (and a knife if necessary). Add shredded chicken back to the pan and cook for 5 additional minutes.
Turn off heat and stir in lime juice. Ladle soup into bowls and top drop in tomatoes, avocado and sprinkle with cilantro and crushed tortilla.
Recipe from The Best 30-Minute Recipe (Cooks Illustrated)