Happy Monday friends!
How was your weekend and St. Patrick’s Day? Jeff’s Dad was in town celebrating his last few days of spring break, so I may have consumed waay too many delicious goodies, but more to come on that on Friday!
This week has convinced me that Virginia weather is officially insane. It was absolutely gorgeous last weekend, freezing all week, 75 saturday, and now back to freezing with the possibility of snow in the forecast… I’ve been doing my best to cope, but it’s difficult when the SLO forecast looks this!
Yeah, I might just be a tad bit jealous…
But the one good thing about still being in the throws of winter is that I can continue to make lots of soup! I’ve been beyond tired this past week–from daylight savings time to a crazy week at work–I’ve barely had enough energy to drive home from work everyday, let alone go to the gym and make dinner. But Thursday night, I forced myself to stop wallowing and actually accomplish something.
So after a trip to the gym, I headed to the grocery store to get a rotisserie chicken (baby steps, people!) to make some spicy chicken tortilla soup–the perfect kick-starter meal! And even though Mexican food + soup are two of my most absolutely favorite things in the world, I realized while I was grabbing ingredients in the store that I’d never actually made tortilla soup before. Crazy, no?
I decided to make it pretty pepper heavy and added two whole serrano peppers and one roasted poplano…so if you’re not into spice, I would definitely cut down or even cut out the serranos. This was just the thing I needed to conquer the seemingly endless winter blues!
Chicken Tortilla Soup
1 rotisserie chicken, shredded
16 ounces low sodium chicken broth
2 cups water
1 14.5oz can low sodium tomato sauce (no sugar added)
1.5 cups brown rice, cooked
2 serrano peppers, sliced
1 poblano pepper
1 white onion, chopped
3 cloves garlic, chopped
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
salt, to taste
pepper, to taste
tortilla chips, for garnish
Using either a broiler or gas flame, roast the poblano pepper until the skin is blackened. Carefully remove the skin and seeds, then chop and set aside.
Heat olive oil in a large cast iron pot. Add onions and garlic and cook until translucent, stirring often, about 5 minutes.
Add broth, water, and tomato sauce. Bring to a boil and then reduce to a simmer.
Add chicken, brown rice, poblano pepper, and serrano peppers and continue to simmer for 20-30 minutes. About 10 minutes before serving, stir in the cumin, cayenne pepper, chili powder, and salt and pepper.
Sprinkle with tortilla chips and enjoy!
Time: 45 minutes