I have a new life rule that I am adding to my list. Never, I repeat NEVER live in one spot for almost 20 years! The tremendous amount of “stuff” (and I use that word lightly as I can think of other words that would be more appropriate but not for my “G” rated writing style) that I have collected is mind boggling. I am determined to adhere to my new life rule no matter how hard!
After almost 10 months of plotting, planning, budgeting and dreaming we are preparing to move to our new home. We have packed, packed and then packed some more. There must be a light at the end of the tunnel. Countless car loads of “stuff” to charities and over 200 cookbooks donated to the library system must indicate that we are making progress. These are stressful times and stressful times call for one thing to soothe the soul…..soup.
After years of testing many varieties of chicken tortilla soups, this recipe has to be my all time favorite. The corn tortillas dissolve into the broth and leave a masa-type flavor that makes this soup addicting. You can always use rotisserie chicken if that is easier. I added the zucchini because with the flavor boost and yummy garnishes, even those who have an adverse reaction to vegetables won’t mind the added nutrition.
I made this in the midst of loading up pots and pans as one of our last home cooked meals in our home of 20 years. The occasion was timed perfectly with a snow fall and that lent itself to our teenage daughter sled riding on the hill behind our home. Promises were made to always return to our wonderful neighborhood, especially on snow days for more sledding time. We will miss our neighbors and friends and always remember how much we cherish our roots, but now it is time for our new adventures and new memories in the making and oh yea, rest.
Happy New Year!
Chicken Tortilla Soup
4 tablespoons vegetable oil
8 (6-inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro, minced
1 onion, chopped
1 can (28 oz.) whole or diced tomatoes
6 cups low salt chicken broth
2 1/2 tablespoons ground cumin
2 tablespoons chili powder
1/2 to 1 teaspoon salt (to taste)
1 pound boneless chicken breast, cooked and cut into bite size pieces
1 large zucchini, cut in to half lengthwise and then sliced
Shredded cheddar cheese
Heat oil in a Dutch oven over medium high heat. Add tortillas, garlic, cilantro and onion. Cook for 3 minutes, stirring frequently.
Puree tomatoes in a blender or food processor or using an immersion blender; add to tortilla mixture. Add chicken broth, cumin, chili powder and salt to taste. Reduce heat to a simmer and simmer for 15 minutes. Add chicken and zucchini and simmer for an additional 20 to 30 minutes.
Ladle into bowls and garnish as desired
Makes 6 to 8 servings.