One day last week I was in a bind…..my only option, upon looking in my fridge, for dinner was a breakfast at dinner & while my hubby and kids LOVE that option, I just wasn’t in the mood for my house to smell like bacon all night (shhhh….don’t tell them I nixed this!) I realized that I had some reduced sodium chicken stock…..a can of tomatoes with green chilis and LOTS of taco-ish fixings – – a perfect start to my quick Chicken Tortilla Soup!! I only need a few inexpensive (and quick) items at the store & I knew I could whip up a pot of this yummy soup in no time! This is SUCH a great way for me to get veggies into my kiddos since I usually add whatever veggies I can – – red/green peppers, tomatoes, carrots, sometimes even celery! Here’s my recipe from last night:
1 rotisserie chicken (skin removed & shredded)
1/2 onion, diced
4 carrots peeled & sliced
1/2 each red & green peppers, diced
1 can tomatoes with green chilis
1 can corn, drained (you can obviously use fresh corn – – we just didn’t have any!)
1 carton reduced sodium (organic if possible) chicken broth
cumin, garlic, chili powder, pepper
1 lime
Blue corn chips, jalapeno peppers, cojita cheese, sour cream – – for toppings
(I also made brown rice on the side for my kiddos’ bowls – – they like their soup thick & it helps create less of a mess the less broth they are spooning into their mouths!)
1. Saute the veggies with 1-2 cloves of garlic & a splash of olive oil until they start to soften.
2. Add cumin, chili powder, pepper to taste & squeeze 1/2 of lime over veggies.
3. Add the can of tomatoes, corn &, chicken & chicken broth and bring to a boil.
4. Let soup simmer for 30-45 minutes.
5. Top with your fave fixin’s & enjoy!