Sunday, August 9, 2015

15-Minute Chicken Tortilla Soup

I love food. I love cooking. I love choosing vegetables at the store. I find deglazing a pan therapeutic. I love the smell of garlic when it hits the pan. I love the crackling sound of a chicken roasting in the oven. Dinner feeds my family, but cooking it feeds my soul.

I even walk around Costco in this ensemble.

I know. I really need to get a life. But first, just gimme all the food.

As much as I do love cooking, sometimes I just don't have the time to whip up an 8 course meal. So I do have to gather some quick & easy recipes in my repertoire. This is a great one! It takes a whole 15 minutes to put together. Let freedom ring!

So for all you babes who have more interesting lives than mine, this one is for you!

I freaking love chicken tortilla soup. I could write it a creepier love letter than I did for cooking {above}. Of all the versions I've made, this one is the easiest with shortest shopping list.

I served it with my Mexican street corn, and it got nothing but rave reviews. I got all of it on the table in last than a half hour. The soup portion took about 15 minutes--but it tasted like it had been simmering all day. Splendid, I tell ya! Souper, in fact! {See what I did there.}

  • 1 tsp canola oil
  • 3/4 pound thin sliced chicken breasts
  • salt and black pepper, to taste
  • 1 clove garlic, minced
  • 1 cup water
  • 2 cups chicken broth
  • 1 tsp chipotle & garlic seasoning {tested with McCormick}
  • 1 tsp cumin
  • 1 {14.5 oz} can stewed tomatoes, undrained
  • 1/2 cup chopped fresh cilantro
  • 1 cup tortilla chip strips {found on the salad dressing aisle next to the bacon bits}
  • 1 lime, cut into 4 wedges
  1. Pat chicken dry with paper towels. Sprinkle both side with salt & pepper, to taste.
  2. Heat a large skillet over medium-high heat. Add oil, swirl to coat.
  3. Add chicken to pan, cook 2-3 minute per side, or until done. Remove chicken & set aside. Add in garlic, cook for 30 seconds.
  4. Add in water and next 3 ingredients, whisking to remove browned bits from the bottom of the pan. Bring to a boil. 
  5. Add in tomatoes and reduce to a simmer.
  6. Shred chicken. Add chicken back to the pot.
  7. Add in half of the cilantro. 
  8. Divide soup into 4 bowls. 
  9. Garnish with remaining cilantro & tortilla strips. 
  10. Add lime wedge to the rim of the bowl. Squeeze lime over the soup to serve. 
15 minute dinner

Adapted from Cooking Light.

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