Chicken Tortilla Soup

So, part of joining the Ton of Fun Challenge, we get a newsletter with lots of great tips and ideas. One thing that was in this week's newsletter was a recipe for Chicken Tortilla Soup. Here is the original recipe.

Ingredients

• 2lbs. of boneless skinless chicken breasts, cut into 1" cubes
• 2 TBS. olive oil (good extra virgin olive oil)
• 1 onion, diced
• 4 garlic cloves, minced or chopped
• 3 15-oz cans fire-roasted diced tomatoes (or regular diced tomatoes)
• 4-6 cups chicken broth (I prefer homemade, but store bought will work, just be sure to buy no sodium added or low sodium versions.  It's always better to add your own salt to the dish so you can control it.)
• 1 handful of cilantro, chopped
• 2 teaspoons of cumin
• 1 tablespoon of smoked paprika (regular paprika will work as well, smoked paprika just adds a nice complex flavor)
• 2 chipotle chiles, diced with some adobo sauce (if you need this recipe to be gluten free, omit this step and use 1-2 jalapeño peppers, diced instead)
• 1 pkg. of spinach or any type of leafy greens (Kale, chard, collard greens)
• Salt and pepper to taste

 

Optional toppings

• Avocado chunks (adds a healthy fat that will fill you up and keep you full)
• Crushed tortilla chips or fried corn tortillas (minimally add for a little crunch)
• Shredded cheese (Mexican blend, jalapeño jack, Monterrey, etc - again, just a little)
• Red Onions
• Green Onions
• Sour Cream (will help with the heat but adds calories and fat that you may decide you can do without)
• Radishes (adds a nice crunch to the soup and radishes have great anti-inflammatory benefits

 

Heat oil in a large stock pot over medium heat and saute the onion until it becomes translucent, then add the garlic and cook for a quick minute.  Add the chicken, salt and pepper and cook until the chicken is no longer pink.  Next, add the chipotle chiles (or jalapeños), cumin and smoked paprika and cook for 1-2 minutes. Then pour the tomatoes over the chicken mixture and continue to cook for another minute. Add the chicken stock and reduce the heat to low.  Cook for 20-30 minutes to let the flavors "marry".  Add the leafy greens and cilantro just before you are ready to serve and allow them to wilt. Serve immediately and top with additional toppings.  

 

I had decided that when I started this challenge that I was going to make every recipe that they offered. A "Get Out Of My Comfort Zone" Challenge in and of itself. I also was going to have my family try the recipes as well.

 

Today, we were on Day 2 of sub-zero temps and it was as good of day as any to attempt this dish. For those that don't know me, I am not a chef. I am not a baker. I can do these things but I don't enjoy it. However, like I said, "Get Out Of My Comfort Zone". Not only was I going to do this soup, I was going to go "all the way" and make my own broth. Why not? I had time.

 

First, I had to go shopping. My first choice was between fresh or already chopped. Do you know how much cheaper just one onion is vs fresh already cut up onion? Crazy!! So, my youngest and I went on a little shopping excursion around the veggie department. We were even surprised to find that fresh cilantro was in better shape than "fresh" cut-up cilantro. Next, picked up a whole chicken. Finally, we got the spices and the rest of the soup's ingredients.

 

I get home. Get my stock pot out. Put the chicken in with some water and spices. Set to boil. All is right with the world. Right?!? WRONG! I get researching how long to boil a chicken. Did you know that you need to take out the neck and the "innards" of the chicken BEFORE you boil it? RUN to the kitchen to remove all that. WHEW!!

 

So, I finish boiling the chicken and cutting it up. I strain the broth. How did I miss that "innard"? UGG! Oh well! Go to workout.

 

Came home. Started putting the soup together. We made some changes. We cut back on the "heat" of the dish. I was worried that the younger children wouldn't even touch it if it was too spicy. *sigh* I shouldn't even have bothered, but it is about making lifestyle changes. I bought kale instead of spinach.

 

So, we go to eat the soup. I cut up an avocado but I'm the only one who adds it. The younger two who are so used to processed foods have a hard time even thinking about taking a small portion of soup. However, I have to them at least try it. I even have cheese and sour cream. The oldest and hubby take it as well. Three bites and you can make something else. The youngest picks out every sliver of onion she can find. It's almost comical to watch her. Pre-teen son is so stiff you can just feel the tension coming off of him. "EAT IT!" "Do I have to?" (whiney voice) "Three bites. Yes." He takes bites that are as small as possible and most of it is cheese. UGG!! Really?!? I told him that every week I will be getting a new recipe and we will be trying them each week. He starts crying. OH FOR HEAVEN SAKES!!! It isn't worth it. They both go and make sandwiches.

 

Now, for the rest of our takes on the soup. The kale made the soup too bitter. We should have made it with spinach. I didn't add as much garlic as the recipe called for. Probably could have added more. I probably would add the chiles next time just for a little kick. Hubby added his own hot sauce.

 

On my one status, it was suggested to cook the chicken in a slow cooker. I might have to try that next time. "Also, a really easy way to make homemade chicken stock….Put a whole chicken (take out the insides! :) in a crock pot along with an onion, carrot and celery all roughly chopped (just adding flavor to the stock). Sprinkle some salt, pepper, garlic powder, cumin, coriander and paprika over the chicken. Add water to an inch below the top of the chicken (approximately 3-4 cups of water). Turn the crockpot on high and cook for 4 hours or low and cook for 8 hours. Once it is done, you will have cooked chicken and stock (just strain the liquid and use!)."  Good to remember!!

 

So, for easiness of recipe...I give it a 2 out of 5. But in all honesty, I made it harder than it could be. If I had bought pre-cut stuff and chicken breast, then it probably would have been 3 1/2 out of 5.

 

So, for taste of recipe...I give it 3 out of 5. Change the kale and add a little more spice. It would change there as well.

 

Here's to more where this comes from and next time...maybe the "processed" kids will take more of a liking to the recipe. :0)