During the cold Winter months I tend to eat plenty of soup. I eat the canned variety when I have to, but prefer creating a pot of the homemade stuff. Making enough for at least two meals lets me enjoy the soup twice without having to do the work twice. I normally don't make much more than that because I like to eat it while it is still somewhat fresh. I am not sure how long soup will keep in the refrigerator, but I normally polish off the second portion within a few days anyway. My two favorite soups to make are Chicken Tortilla Soup and my own recipe for Olive Garden's Zuppa Tuscana. I have found the ultimate recipe (in my humble opinion) for Chicken Tortilla Soup, which I would like to share:
This Chicken Tortilla Soup recipe yields around seven to eight cups of soup.
1 Medium onion, chopped (about 1 cup) 3 to 5 garlic cloves minced (around a tablespoon) 2 tsp Olive Oil (or vegetable oil) 4 ounces canned green chiles, chopped 15 ounces italian style canned stewed tomatoes, chopped (reserving the juice) 4 cups chicken broth, reduced sodium 1 tsp lemon pepper 1 tbsp worcestershire sauce
1 tsp chili powder 1 tsp ground cumin 1 tsp hot sauce (more to taste) 4 tbsp all-purpose flour 1/2 cup water 1 pound (or more) boneless chicken breast, cubed
Nonfat sour cream grated cheddar cheese tortilla chips parsley (if you want to be fancy)
In a large saucepan, sweat the onion and garlic over moderate to low heat for five minutes or until the onion is soft. Add the chiles, tomatoes with juice, chicken broth, lemon pepper, worcestershire sauce, spices and hot sauce. Simmer for twenty minutes.
In a small bowl, combine the flour and water and whisk into the soup to thicken. Bring the soup to a boil and simmer for another five minutes. Add the chicken and simmer for another ten minutes or until the chicken appears to be cooked through. If the chicken chunks are large, simmer longer. If the chicken is finely chopped, five minutes may be enough. I like the larger chunks (and normally use a little bit more than a pound for a hearty soup). Salt and pepper to taste.
Serve the soup in bowls with garnish.
If you want to make your own tortilla strips instead of buying them, you can cut four corn tortillas into 1/4 inch strips and spray with non-stick vegetable spray.
Arrange the tortilla strips in a single layer on a baking pan or cookie sheet that has been sprayed with vegetable oil. Bake them in a 350 degree oven for ten minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt. Estimated Nutritional Analysis:
A one cup serving has approximately 219 calories, 29 percent of the calories from fat. 7 grams of fat, 943 mg of sodium.
If the cold weather is getting you down, I would recommend a deep bowl of this satisfying soup to knock the chill off.