chicken-lime-tortilla soup hits the spot!

Love chili? So do I, and once you've perfected "the" recipe, it's tough to change. After all, you've tweaked and pinched and sprinkled to the point where you've reached perfection; why mess with it?

For those who love chili but are past the wild experimentation stage, try a hearty, satisfying chicken tortilla soup. This one has two kinds of chicken plus white beans, southwestern-style spices and the earthy flavor of corn tortillas. Like chili, this tastes delicious the longer it simmers, and is even better the next day. Feel free to add your favorite soup veggies; this tastes great with corn kernels or diced summer squash. Tailor it to your own tastes, I know that some people do not like the flavor of cilantro but if you do, load up! Garnish with sour cream, avocado, more cilantro, a little green onion, and tortilla chips baked with a sprinkle of lime and salt. A Lonesome Road Studio exclusive...

Recipe:

1 medium yellow onion, chopped

4 cloves garlic, minced

1 tablespoon olive oil

1 lb. ground chicken

one 14.5 ounce can whole peeled tomatoes, chopped (reserve liquid)

3 cups leftover shredded cooked chicken (I used grilled chicken; wonderful addition!)

6 cups chicken or vegetable broth

2 teaspoons dried oregano

3 teaspoons ground cumin

1 tablespoon chili powder blend

1/4 teaspoon ground cinnamon

one 15.5 oz. can white kidney beans (cannellini beans), drained and rinsed

Juice of one small lime

5 soft corn tortillas, cut into squares or strips

Directions: In a large soup pot, saute onion and garlic together in olive oil until tender. Add ground chicken and cook thoroughly, breaking up as chicken cooks. When chicken is completely cooked, add tomatoes with their reserved liquid, plus the broth, oregano, cumin, chili powder and cinnamon. Stir to combine and add leftover shredded cooked chicken. Bring to a boil then quickly reduce heat and simmer over medium-low heat for at least 30 minutes but, the longer the better.

About 30 minutes before serving, add white kidney beans, juice of one lime, and the soft corn tortilla strips. Stir to blend and simmer for at least another 30 minutes, then garnish and serve.

Makes approximately 6 to 8 servings.

Can't get enough chicken tortilla soup? Check out this recipe published here last winter...

http://lonesomeroadstudio.blogspot.com/2011/02/something-little-different-for-big-game.html

something a little different for The Big Game...

Chicken Tortilla Soup

Part of all the Super Bowl hype is the food... who doesn't look forward to that big pot of chili that's been simmering away in the crock pot all day, or a big platter of hot wings, and the ubiquitous little cocktail wieners? Serve up your favorites but also try something a little different; chicken tortilla soup just might become a new tradition for the big game!

I created this recipe by doing a little research and combining several ideas into one big pot of tasty chicken tortilla soup; the recipe is made easy by using canned tomatoes and roasted red peppers from a jar for convenience (hey, the cook wants to watch The Packers lose, too, hehe!) but if you prefer the from-scratch route, by all means do so, with fresh garden tomatoes, just-picked sweet corn from a local farmstand, and your own special marinated roasted red peppers!

ingredients:

• 14 ounces boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 12 ounce jar roasted red peppers, drained and chopped
• 15.25 ounce can "fiesta" corn, the type with red and green peppers, drained
• 14.5 ounce can fire-roasted diced tomatoes with medium-hot chiles, with their liquid
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt, or to taste
• freshly ground black pepper, to taste
• 2 cups tortilla chips, broken in half
• 1/2 cup chopped cilantro
• juice of one small lime

Simmer boneless chicken in water or broth until cooked through (about 25 minutes) then cool and shred. (Save liquid for another use, like cooking rice or vegetables, or just add it as part of the 8 cups of broth you'll need for this recipe.) Set aside shredded chicken.

In a large soup pot, saute the onion and garlic in the olive oil. When translucent, add the shredded chicken, broth, roasted red pepper, corn, tomatoes and chiles, and the oregano, cumin, chili powder, salt and black pepper. Combine thoroughly and allow to simmer together at least 45 minutes (you can use less time, but the longer it cooks, the better it is!).

At the very end of cooking time, add the tortilla chips, cilantro and lime. Quickly combine, then serve hot, garnished with lime and cilantro. Another delicious and pretty garnish is multi-color tortillas cut into strips, lightly toasted in the oven then drizzled with lots and lots of lime juice and sprinkled with sea salt.

This makes approximately 8 servings and... if made in advance, it will be even spicier the next day.