Sunday Soup- Hearty Chicken Tortilla Stew

Welcome to the new year.  One of the things I am pursuing this year is cooking. I’m a baker by nature, but I don’t experiment in cooking as often as I would like.

So this week I made soup, because it’s so cold out there and who couldn’t use a warm bowl of soup after coming in from the cold?  I was so happy this tortilla soup came out so well on the first try, so I made it again. It’s healthy, easy to make and full of taste. You can cook it in a slow cooker or on the stove top. What are some new recipes you are going to try this year?

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Hearty Chicken Tortilla Soup

Ingredients:

28 oz. diced/crushed tomatoes- I use Pomi brand, you can find it in the pasta section of your grocer in a carton. You definitely want a soupy tomato mixture

2 1/2 cups water

4 cloves garlic or 3 tablespoons- diced/crushed

1 whole chicken roasted, deboned and shredded

Olive oil

1/4 cup diced olives- green or black but not canned

2 cups mushrooms chopped

1 red bell pepper diced- or you can use a small jar of peeled peppers

1 medium yellow onion diced

2 tablespoons dried cilantro

1 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon honey (optional)

2 tablespoons butter salted or unsalted

1-2 teaspoons fine table salt to taste

Method:

How to roast chicken (or you can use chicken thighs/breast): Preheat oven to 450˚. Prepare roasting pan with olive oil (enough to cover the bottom) and crushed garlic cloves, place chicken in pan, cover the top and roast until done or about 45-60 minutes. Remove from heat and shred, keep remaining oil/fat and garlic for broth.

If you already have a prepared chicken- this is how you prepare the broth: Heat burner to low-med- in a large skillet add olive oil (enough to cover the bottom) add crushed garlic, chopped peppers and onions, stir occasionally heat for about six minutes. Add the spices, mushrooms and olives and cook on low for another ten minutes, adding more oil as needed. In a slow cooker turn on high, for the stovetop, place a separate large pot on med-high heat, add the diced/crushed tomatoes and water. Once the tomato mixture is hot or warm (for the slow cooker), add the onions, peppers and mushrooms, butter, 1 teaspoon salt and honey. Stir and keep on medium heat for ten minutes. Add the cooked/shredded chicken and any remaining fat/oil from the pan. Stir occasionally for another ten minutes and serve when hot. Serves 4-6

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