Tag Archives: soup

Mexican Chicken Tortilla Soup

As I previously mentioned, it gets pretty cold in Saskatchewan. Unfortunately, we’ve already got snow, and it doesn’t appear to be going anywhere. So, I decided another soup was in order. I wanted something that would go good with my southwestern salad. So, I figured some similar flavors would be good! When it comes to soup, I don’t measure very precisely…. I just go with my gut.

A lot of people make their own tortillas/tortilla strips. I wasn’t feeling that ambitious yesterday, so I just used some multigrain tostitos. Cut me some slack… I was at the airport at 4am two days in a row! 😀

Mexican Chicken Tortilla Soup

1 tbsp EVOO
1-2 small jalapeno pepper, seeds & ribs removed, finely diced
3 garlic cloves, minced
2/3 of a Spanish onion (I diced one third, and left the other third in long strips)
1 liter chicken broth
1 large can diced tomatoes
2-3 tbsp tomato paste
1 tbsp chili powder
1 tsp cumin
Salt & Pepper to taste
1 tsp McCormick Chipotle Chili Pepper (though… I wish I’d used more)
1 cup frozen corn kernels
2 cups cooked shredded chicken

Heat oil in large stock pot. Add garlic, onions and jalapeno. Saute 3-4 minutes, until soft. Add chicken broth, diced tomatoes (including liquid), tomato paste, and spices.  Simmer for 10 minutes. Add shredded chicken and corn. Simmer for another 5-7 minutes.

Serve hot with diced green onion, avocado, shredded cheese, sour cream and your favorite tortilla chips. Don’t be afraid to douse the avocado in some lime juice too! Tastes great and keeps the avocado from turning brown, if you’re not using it all right away!


Cream of Chicken and Vegetable Soup

Winter gets pretty darn cold in Saskatchewan. I’d say from about early-mid November until the end of February, our “average” temperature is about -15 degrees Celsius (that’s just a rough guess based on the 20+ years I’ve lived here… not a fact). But at the height of winter, the temperate can dip as far as 30-35 degrees below zero. Not. Too. Fricken. Warm.

So, how do I keep warm? A lot of layers and a lot of soup! Soups and stews are one of my favorite things to eat AND make. Soup is nice because it’s soooo easy. It really doesn’t require a recipe at all. It’s so easy to just throw in a little bit of this, and a little bit of that!

This is something I whipped up a couple weeks ago.

1-2 tbs EVOO
3 boneless skinless chicken thighs, in bite size pieces
3/4-1 small white onion, finely chopped
5-6 white mushrooms, sliced

2 ribs celery
1/2 cup frozen green beans (chopped)
1/2 cup frozen corn
1/2 cup fresh or frozen carrots (match sticks)

1L low sodium chicken broth
1-2 cans evaporated milk

Fresh dill

Heat oil in a skillet over medium-high. Toss in chicken, onion and mushrooms. Meanwhile, bring chicken broth to a boil. Once boiling, add celery, beans, corn and carrots. Simmer for 10 minutes. Add chicken mixture. And dill, salt and pepper to taste. Simmer for another 10-15 minutes.
Slowly add evaporated milk until desired level of deliciousness (aka creaminess!)

And voila… 3-4 servings of SOUPer goodness!

Yes, this is a little simple. I know my directions are brief. And forgive me… because my photo also sucks. But I’m at work, and quite honestly, am just trying to add a little content. So, had to work with what was in my head/on my phone! 😀

Later Gators.