8 October, 2021
Chicken Tortilla Soup
The family all drove out to Canmore today. As a collective, it’s one of our favourite places to be. The smell of the trees, the quieter streets (except in summer), the fewer tourists than Banff (there are places to park!), the river – it’s beautiful. It’s where my now son-in-law proposed to my daughter – he’s a wise man. 🙂
We went for a walk, complete with “bear in area” signs on the path that we take, saw some deer happily filling their bellies on the other side of the river (they aren’t dumb) and then we went to McDonald’s, which was crazy busy. Seriously, just jumping.
Convenience food or junk food was absolutely NOT on the menu for supper tonight.
The girlchild made tortilla soup the other night, I saw it on her Instagram story, so I figured, given the leftovers and such I have, that it would be a super easy meal for this evening. I was correct. This is really a throw it in the pan and let it simmer for half an hour supper.
- 2 cups of cooked chicken, cut into bite-sized pieces
- 1 can of black beans – whichever size you want
- 1 can of corn or a cup of frozen (or the leftovers from KFC on Friday – don’t judge)
- 1 small can of green chilis
- 1 28oz can of tomatoes
- 2-4 stalks of celery, chopped
- 1 onion, chopped
- 2 TB olive oil
- 2 cups chicken broth
- 2 tsp cumin
- 2 tsp chili powder
- hot sauce if you like it
- sour cream and corn chips for toppings
Heat up the olive oil in a big soup pot and saute those onions until they start to get a little soft.
Toss in the celery and give that a couple minutes – just to take the edge off.
Now, add everything else (except the corn chips and sour cream) to the pot and let it simmer until the onions are cooked and everything is heated through.
Oddly enough, I forgot to add garlic! A travesty!
When you serve this, add some more hot sauce because it clears out your sinuses and it is fall cold season, heading into flu season, so keeping your sinuses clear can only be a good thing.
Top with a little bit of sour cream to mitigate the heat a tad and then add some corn chips – they stay pretty crisp and add a lovely crunch to the soup. If that isn’t your thing, your soup will not suffer from not having them.
If there’s any leftovers, have some for lunch for the next couple days – it keeps very well. It also freezes well, so you could make a large pot full, eat half and freeze the other half for another night. With enough spice in there, it makes for a great soup to warm you up on a cold winter night or a great soup to make you sweat yourself cool on a hot summer night. 🙂