We marveled at all the changes, slept in late and ordered room service, went to Mass at the church where we were married, and ate at fancy new restaurants where we spent hours laughing and talking with old, dear friends. Our hearts were so full when we left!
However, coming back to reality after a fun weekend away is another story.
On a normal weekend, I’ll typically spend a few hours on Sunday night preparing our meals for the week. If I know I’m going to be out of town, I’ll sometimes make a double batch and freeze half (in this case, I made extra dal for us to enjoy all week long, using this recipe here), or over the week I’ll find simple recipes that can be tossed in a pot or crockpot and simmered. The simpler the better!
This week we’ll be enjoying one of our favorites: Chicken Tortilla Soup. This is a recipe that I’ve been making for a while now, a minor modification of one that I found on Food.com a few years ago (see here).
I really love the simplicity of this recipe – plus it makes a ton. I can easily feed 8-10 people with one batch of this soup, which makes it a perfect Fall dish for sharing with friends.
Saute carrots, celery, onions, and garlic with olive oil until tender, then add low-sodium chicken broth, taco seasoning, rotel, diced tomatoes, and corn tortillas (really!). Bring to a boil, then let it simmer for 30-40 minutes, then toss in cooked chicken breasts, light sour cream, and cheese.
- 3-4 medium carrots, diced
- 3-4 celery, diced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 64 oz low-sodium chicken broth (2 large cartons)
- 2 lbs chicken breast, cooked and diced (or 1 large rotisserie chicken, skin removed and shredded)
- 1 (15 oz) can diced tomatoes
- 1 (1o oz) can Rotel
- 10 (8 inch) corn tortillas, cut into small pieces
- 1 cup light sour cream
- 8 oz shredded Mexican cheese
- 1 tbsp olive oil
- 1 1/4 oz taco seasoning
- kosher salt, to taste
- freshly ground black pepper, to taste
- light sour cream
- shredded cheese
- fried corn tortillas
- sliced avocados
- In a large soup pot, heat olive oil over medium high heat. Add the chopped carrots, celery, garlic, and onion and saute until tender, about 7-8 minutes, stirring often. Season with salt and pepper.
- Add the broth, tomatoes, rotel, taco seasoning, and cut corn tortillas. Bring to a boil then lower heat and let simmer for 30-40 minutes, until corn tortillas have completely dissolved. Add the chicken, sour cream, and cheese, and simmer for an additional 10 minutes, or until everything is well blended. Taste to adjust seasonings. Garnish with toppings and serve warm.
- *Be sure to use corn tortillas, not flour.
- *You can substitute the tortillas with 1 cup masa flour and 1 cup water (mixed).