Making dinner every night doesn’t fit my lifestyle. The work week goes by in a blur. As a result, I cook tactillay, making a few things in bulk on the weekend, and living off of leftovers during the week. When the temperatures drop, soups are ideal, the quintessential comfort food. Also, they often take better 1-2 days after you make them and freeze well.
Though I may indulge in a beef stew, vegetable beef soup or chowder on occasion, all of my favorite recipes include chile: cream of green chile chicken soup, posole, green chile stew, and green chile chicken tortilla soup. Beyond being delicious, go-to “comfort food,” the regular dosage of chile is useful during flu and cold season. Red chile is high in vitamin A and green chile is high in vitamin C.
Green Chile Chicken Tortilla Soup
- 28 oz. diced tomatoes
- 1 medium onion, chopped
- 32 oz. chicken broth
- 1 teaspoon cumin
- 2 chicken breasts, cooked and shredded (Alternative: the roasted chickens at the grocery store are big enough to make this soup and the cream of green chile chicken soup, often with enough left over to make a small green chile chicken enchilada casserole)
- 3-4 garlic cloves, minced
- 1 cup green chile (little more or a little less of your desired heat level…definitely to taste)
- 28 oz. fire-roasted tomatoes
- Juice of two limes
- 2 cups fire roasted corn (I get it at Trader Joes)
- 1 teaspoon red chile powder
- 1 bay leaf
- 4 Tablespoons olive oil
- Salt & pepper to taste
- Saute onion and garlic until onion is translucent. Add red chile powder, cumin, salt, and pepper. Mix.
- Add tomatoes, chicken broth, green chile, bay leaf, and lime juice. Simmer for about 15-20 minutes.
- Remove bay leaf. Blend with immersion blender or regular blender (optional to desired consistency).
- Add corn and chicken. Heat for 10-15 minutes (for corn and chicken to warm up).
- Serve with crushed tortilla chips or strips.
Please leave modifications, suggestions, personal variations, or any questions that you have, in the comment field below.