I live in the Seattle area and today is a dreary day. Rainy, cold and just blah. A real downer. I have to say that days such as these can be depressing, but the one bright spot to it all is really good, warm comfort food and do I have a recipe for you.
My friend Robin is a great cook. She has been raving about this amazing Chicken Tortilla Soup that she has and at book club I finally had the opportunity to try it. Not only was it delicious, but when I got the recipe I was surprised to see just how easy it was to make. Now I am not sure if there is such a word as "quad-fecta", but if there is such a word (I am pretty sure there isn't one) then this meal would be it. Not only is it easy, light and delicious it is also a one-pot meal. I think I may be in love because at this point in my life, if it is going to make my life easier - I love it. Period.
Chicken Tortilla Soup
Ingredients
1 t. olive oil
1 c. chopped onion
2 cloves garlic, minced
2 c. cooked chicken, white or dark meat
1 c. whole frozen corn
1/4 c. dry white wine
1 T. chopped, seeded fresh jalapeno pepper
1 t. ground cumin
1 t. Worcestershire
1/2 t. chili powder
2 cans low-sodium chicken broth
1 can diced tomatoes
1 can reduced-fat, reduced-sodium condensed tomato soup
Tortilla Chips
Sour Cream
Cilantro, chopped
Lime wedges
Directions
Heat oil in a large Dutch oven over medium-high heat. Add onion & garlic and saute for 3 minutes. Add remaining ingredients and bring to a boil. Reduce and simmer for 1-2 hours.
To serve, crumble tortillas at the bottom of a bowl and add soup. Garnish with additional tortilla chips, sour cream, fresh tomatoes, cilantro and lime. Enjoy!
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