This weekend was probably the best weekend yet for 2013. It was filled with family time, friend time, and a lazy Sunday. Every once in a while, you just need a lazy Sunday. It was perfection to the max. There was a lot of football and hockey game watching going on, followed by long walks and some zesty chicken tortilla soup to warm our bones.
After such a great weekend, I’m feeling ready to tackle the week.
Aaannd then back to reality.
Hey Ma’ – you don’t need these zip-lock bags, do ya? (says my plumber-butt son)
How about this parchment paper? No? Cool.
Here’s to a happy Monday!!:)
Zesty Chicken Tortilla Soup Notes - To make this vegetarian, replace the chicken broth with vegetable broth and omit the chicken.
Recipe partly adapted from Allrecipes.com
2 cups chicken broth
3 cups water
3 chicken breasts
1 - 10 ounce can enchilada sauce
1 - 15 ounce can chopped tomatoes
1 medium onion, diced
3 garlic cloves, minced
1 can of diced green chilies
1 can black beans, rinsed and drained
1 bag of frozen sweet corn
1 teaspoon chili powder
1 teaspoon fine-grain sea salt
2 bay leaves
3 tablespoons fresh cilantro, minced (and extra for topping)
2 limes, cut into wedges
Shredded cheese for topping (I used a Mexican-blend cheese, but Cotija cheese would be best)
Tortilla chips for topping
1 avocado, diced, for topping
1 teaspoon cumin powder
In a large dutch oven or soup pot, bring water and chicken broth to a boil. Add chicken and bay leaves and cook on a medium-high heat for 30-40 minutes, or until chicken is tender and easy to pull apart and shred. Remove chicken and shred with two forks, pulling meat apart, or cut with a knife and fork. Put chicken back into the pot and reduce heat to a medium-low. Add diced onion, minced garlic, enchilada sauce, canned tomatoes, green chilies, chili powder, cumin and salt. Cook for 30 minutes. Then add chopped cilantro, corn, black beans and cook on low for one hour.
Serve with a topping of avocado, big crumbled tortilla chips, cilantro, shredded cheese and a big squeeze of lime juice.