Wonderful Wednesday Wrecipes

With all the crappy weather we’ve been having, a pot of soup has been sounding like an oasis of comfort and warmth. I browsed thru Tasty Kitchen’s recipe index and found this soup. Here is my version, but please refer to the original for a nice photo- I was too busy slurping to take one!

Easy One Pot Tortilla Soup

• 2 TBSP olive oil
• 1 medium onion, chopped
• ½ green or red pepper, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 pinch cayenne (or to taste)
• ½ lb. Boneless chicken, ¾” dice
• 32 oz plus 1 can chicken broth
• 1/3 cup enchilada sauce
• ¼ cup sour cream
• 1 can green chilis (Ortega Fire roasted are good)
• 1 cup frozen corn kernels
• ¼ - ½ fresh jalapeño, chopped finely

1. In a large pot, add olive oil & heat on medium. Add onion & green pepper and sauté until soft, about 5 minutes. Add garlic and sprinkle cumin and cayenne and stir.
2. Season chicken pieces with salt & pepper, and add to pot. Brown each side about 4 minutes each. You can also substitute pre-cooked shredded chicken and add it at this time, and proceed to next step.
3. Pour in chicken broth, canned chilis, corn, jalapeno, and enchilada sauce. Bring to boil, then reduce heat and simmer for at least 30 minutes.
4. Right before serving, stir in sour cream. Serve & garnish with tortilla strips, avocado, cheese, sour cream, lime & cilantro.

It was Em’s idea to add the corn- nice touch!